Recipe for Clyde's Chili

This time of the year one of my favorite things to eat is chili. Who doesn't like that perfect blend of beans, savory meat, and spices known as CHILI! Next week for Thanksgiving we are going to a chalet in Front Royal, VA and on Wednesday night, we are making two batches of chili. My mom is making red and I am making white. At this point in my life I have found my perfect recipe for red chili so I thought I would share it with you. It's easy to make and has less than 10 ingredients and doesn't have to be simmered and watched all day on the stove. They serve this chili at Clyde's. It is a sweet and slightly hot and 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! The only thing to perfect this chili is an ice cold beer.

Recipe for Clyde's Chili

1 T vegetable oil
1 small diced onion
1 T minced fresh garlic
1 1/2 lbs ground beef
1 15-ounce can chili beans
1 12-ounce jar chili sauce
1 28 oz can crushed tomatoes
2 T light chili powder*
1/4 cup dark chili powder
2 T Worcestershire sauce

Directions

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 is why they call it chili).
4. Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Do not overcook it!