Derrick Jackson, executive chef of Clyde's of Chevy Chase, joined us with a taste test on National Chili Day!
pound small diced onion
minced fresh garlic
1 1/2 lbs
25-ounce can chili beans
12-ounce jar chili sauce
light chili powder
dark chili powder*
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.