Sally's West Coast Chili Recipe

Sally's West Coast Chili Recipe photo by Taste of Home

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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, Murray, Kentucky

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Sally's West Coast Chili Recipe

Prep: 30 min. Cook: 3 hours

Yield: 14-16 Servings

30 180 210

Ingredients

1 pound sliced bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese

Directions

In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients.
Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese. Yield: 12 servings (4 quarts).

Nutritional Facts 1 serving (1 cup) equals 264 calories, 12 g fat (4 g saturated fat), 46 mg cholesterol, 898 mg sodium, 23 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Sally's West Coast Chili in Country Extra November 1990, p45

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Sally's West Coast Chili

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(1-1) of 1 reviews

Reviewed on Dec. 03, 2009 by cdstine

If you like barbecue, this is the chili for you! I will be making this again.

I made this for a chili cook-off at work. It didn't win with the judge because it "didn't taste like traditional chili", but it was a crowd favorite. Lots of coworkers asked for the recipe.

I don't own a Dutch oven, so I made it in a 5.5 qt saute pan and it worked great.