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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


  • 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.

Nutrition Facts

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


Average Rating: 5
  • cdstine
    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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