Sally's West Coast Chili Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 264
  • Fat:
  • 12 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 898 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 2 g
  • Protein:
  • 17 g


Church Supper Chili

We grow a lot of tomatoes and vegetables for canneries in our area—and for use in this original recipe of... View this recipe »



Easy Omelet Addition

Last night’s chili makes a great topping for today’s omelet. In what I call a Texas omelet, I serve a three-egg... Read more »


Crystallized Honey

I buy honey in a 5-pound jar and have found that it crystallizes before I can use it all. It's a nuisance to... Read more »

Sally's West Coast Chili

Country Extra

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!

SERVINGS: 14-16

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 30 min. Cook: 3 hours

Ingredients:

  • 1 pound bacon, diced
  • 3 tablespoons reserved bacon drippings
  • 2 pounds beef stew meat, cut into 1/4-inch cubes
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 cup bottled barbecue sauce
  • 1 cup chili sauce
  • 1/2 cup honey
  • 3 cans (16 ounces each) whole tomatoes, chopped
  • 4 beef bouillon cubes
  • 1 bay leaf
  • 1 tablespoon chili powder
  • 1 tablespoon unsweetened 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 large Dutch oven or soup kettle, cook bacon until crisp; remove to paper toweling to drain. Discard all but 3 tablespoons drippings. Brown stew meat in drippings. Add onion and garlic, cooking until onions are soft. Return bacon to kettle. Add all the remaining ingredients except beans and cheese. Bring to a boil, then reduce heat to simmer. Cover and cook until beef is tender, about 3-4 hours. Add beans and heat through. Top each serving with cheddar cheese. Yield: 4 quarts.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.