Sally’s West Coast Chili
TOTAL TIME: Prep: 30 min. Cook: 3 hours
YIELD: 12 servings (4 quarts).
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
Ingredients
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1 pound sliced bacon, diced
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2 pounds beef stew meat, cut into 1/4-inch cubes
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2 medium onions, chopped
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4 garlic cloves, minced
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 cup barbecue sauce
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1 cup chili sauce
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1/2 cup honey
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4 teaspoons beef bouillon granules
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1 bay leaf
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1 tablespoon chili powder
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1 tablespoon baking cocoa
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1 tablespoon Worcestershire sauce
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1 tablespoon Dijon mustard
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1-1/2 teaspoons ground cumin
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1/4 teaspoon cayenne powder, optional
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3 cans (16 ounces each) kidney beans, rinsed and drained
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Shredded cheddar cheese
Directions
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1.
In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
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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.
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3.
Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
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4.
Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.
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