Sally's West Coast Chili Recipe

5 1 2
Sally's West Coast Chili Recipe
Sally's West Coast Chili Recipe photo by Taste of Home
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Sally's West Coast Chili Recipe

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5 1 2
Publisher Photo
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
MAKES:
14-16 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours
MAKES:
14-16 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours

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

Nutritional Facts

1 cup: 264 calories, 12g fat (4g saturated fat), 46mg cholesterol, 898mg sodium, 23g carbohydrate (15g sugars, 2g fiber), 17g protein.

  • 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
  1. In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
  2. 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.
  3. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
  4. Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese. Yield: 12 servings (4 quarts).
Originally published as Sally's West Coast Chili in Country Extra November 1990, p45

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MY REVIEW
cdstine User ID: 131449 16102
Reviewed Dec. 3, 2009

"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."

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