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Title: Sally's West Coast Chili
Categories: Meat Chili
Yield: 6 Servings
| 1 | lb | Bacon; diced |
| 2 | lb | Beef stew meat; cut into cub |
| 2 | md | Onions; chopped |
| 4 | Cloves garlic; minced | |
| 1 | c | Barbecue sauce |
| 1 | c | Chili sauce |
| 1/2 | c | Honey |
| 3 | 16 oz cans tomatoes; chopped | |
| 4 | Beef bouillon cubes | |
| 1 | Bay leaf | |
| 1 | tb | Chili powder |
| 1 | tb | Unsweetened baking cocoa |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Dijon mustard |
| 1 1/2 | ts | Ground cumin |
| 1/4 | ts | Cayenne pepper; optional |
| 3 | 16 oz cans red kidney beans | |
| 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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