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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
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.

Printed from tasteofhome.com Jul 5, 2008

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Sally's West Coast Chili cont.

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 cheese.

Yield: 4 quarts.