Sally's west coast chili

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.

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