Sally's West Coast Chili Recipe

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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
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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 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.
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.

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  • 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
  1. 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.
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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