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.