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Yield: 8 servings
| 3 | tablespoon | Oil,cooking |
| 4 | tablespoon | Red chile,mild,ground |
| 2 | | Onions |
| 2 | | Ts Cumin |
| 3 | lb | Beef,coarse grind |
| 1 | teaspoon | Oregano,dried,pref. Mexican |
| 2 | tablespoon | Worcestershire sauce |
| 2 | teaspoon | Salt |
| 3 | | Garlic cloves |
| 16 | oz | Kidney beans |
| 4 | tablespoon | Red chile,hot,ground |
| 15 | oz | Chili sauce |
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1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.
2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.
3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.
4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.
Your Clyde's Chili is ready. Buon appetito!
Related recipes: Chili, Beans
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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