National Chili Day chili taste-test

Derrick Jackson, executive chef of Clyde's of Chevy Chase, joined us with a taste test on National Chili Day!


CLYDE'S FAMOUS CHILI
(Serves Six to Eight)

Sweet and slightly hot, this saloon-style chili with beans has been a staple on Clyde's menu for over forty 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 tbsp

vegetable oil

1 lb.

pound small diced onion

1 tbsp

minced fresh garlic

1 1/2 lbs

ground beef

1

25-ounce can chili beans

1

12-ounce jar chili sauce

2 tbsp

light chili powder

1/4 cup

dark chili powder*

2 tblsp

Worcestershire sauce


1. In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
2. Add the beef to the onions and cook until it is about medium-rare. Do not stir the beef around too much - you want to have some large clumps of beef in the finished chili.
3. Add the rest of the ingredients and stir until it is just blended. (It may seem like a lot of powder but that's why they call it chili!)
4. Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don't overcook it!

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. If you can't find light chili powder, just using a little bit extra of the dark powder will taste great.

Up Next:


  • Popular

  • Recent

More Stories You May Be Interested In - Includes Advertiser Stories