Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ cup | Honey |
| 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.