Sally's West Coast Chili Recipe
Recipe Ingredients
1 lb bacon, diced
2 lb beef stew meat, cut into cub
2 medium onions, chopped
4 cloves garlic, minced
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
3 16 oz cans tomatoes, chopped
4 beef bouillon cubes
1 bay leaf
1 tbsp chili powder
1 tbsp unsweetened baking cocoa
1 tbsp worcestershire sauce
1 tbsp dijon mustard
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper, optional
3 16 oz cans red kidney beans
1 shredded cheddar cheese
Recipe Preparation
"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.
Servings: 6
Back to Stew Recipes
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