Clyde's Chili

Course : Vegetables
Serves: 8
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3 tablespoons Oil,cooking
2 medium Onions
3 pound Beef,coarse grind
2 tablespoons Worcestershire sauce
3 cloves Garlic
4 tablespoons Red chile,hot,ground
4 tablespoons Red chile,mild,ground
2 teaspoon Cumin
1 teaspoon Oregano,dried,pref. Mexican
2 teaspoon Salt
16 ounces Kidney beans
15 ounces Chili sauce

Preparation / Directions:

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.~

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