Sweet and slightly hot, this saloon-style chili with beans has been a staple on Clyde's menu for thirty years. Liz Taylor would order it by the gallon and have it shipped to her house! Since we no longer offer our chili in the can at Britches clothing store, it's only fair that we give you the recipe that has been top secret for many years.
- 1 T vegetable oil
- 1 lb small diced onion
- 1 T minced fresh garlic
- 1 1/2 lbs ground beef
- 1 25 oz can chili beans
- 1 12 oz jar chili sauce
- 2 T light chili powder*
- 1/4 c dark chili powder
- 2 T Worcestershire sauce
- In a heavy bottomed pot, sauté the onion and garlic in the vegetable oil until golden brown.
Add beef to onions and cook until about medium-rare. Do not stir the beef around too much - you want to have some large clumps of beef in the finished chili.
Add the rest of the ingredients and stir until it is just blended (it may seem like a lot of powder but that is why they call it chili).
Cook chili over medium heat for about 10 minutes, just until the meat is fully cooked. Do not overcook!
Serve the Clyde's chili with ice cold beer and condiments like shredded sharp cheddar cheese, sour cream, and minced onions.
*The light chili powders have more of the hot seeds or flakes ground with the pods. By using more of the dark powder our chili is a little sweeter.
All recipes are the property of Clyde’s Restaurant Group. Revised March 2017.