Yield: 6 servings
|1 pounds||Bacon; diced|
|2 pounds||Beef stew meat; cut into cub|
|2 mediums||Onions; chopped|
|4 \N||Cloves garlic; minced|
|1 cup||Barbecue sauce|
|1 cup||Chili sauce|
|3 \N||16 oz cans tomatoes; chopped|
|4 \N||Beef bouillon cubes|
|1 \N||Bay leaf|
|1 tablespoon||Chili powder|
|1 tablespoon||Unsweetened baking cocoa|
|1 tablespoon||Worcestershire sauce|
|1 tablespoon||Dijon mustard|
|1½ teaspoon||Ground cumin|
|¼ teaspoon||Cayenne pepper; optional|
|3 \N||16 oz cans red kidney beans|
|\N \N||Shredded cheddar cheese|
"We often have chili cook-offs at our church, so we trade lots of different recipes. I was always mixing and matching ingredients and experimenting, trying to come up with an original recipe that would be a little different. That's how I developed this one, and I never fail to get compliments on it! ~ Sally Grisham In a large kettle or Dutch oven, cook bacon until crisp; remove to paper towel to drain.
Drain all but 3 Tbsp. drippings. Brown stew meat in the drippings.
Add onions and garlic; cook until onions are soft. Return bacon to kettle. Add all the remaining ingredients except kidney beans and cheese. Bring to a boil; reduce heat. Cover and simmer until beef is tender, about 3-4 hours. Add beans and heat through. Top each serving with cheese.
Yields: 4 quarts From: "Prize-Winning Beef" Recipe booklet. Posted on Prodigy by Debbie Carlson.