Sally's West Coast Chili 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 Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sally's West Coast Chili cont. 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 In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. Brown beef in drippings. Add onion and garlic; cook until onions are tender. 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 Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Sally's West Coast Chili cheese. Yield: 4 quarts. Printed from tasteofhome.com Jul 5, 2008 Copyright Reiman Media Group, Inc © 2008