Sally's west coast chili

Yield: 6 Servings

Ingredients:

1 lb Bacon; diced
2 lb Beef stew meat; cut into cub
2 md Onions; chopped
4 Cloves garlic; minced
1 c Barbecue sauce
1 c Chili sauce
1/2 c Honey
3 16 oz cans tomatoes; chopped
4 Beef bouillon cubes
1 Bay leaf
1 tb Chili powder
1 tb Unsweetened baking cocoa
1 tb Worcestershire sauce
1 tb Dijon mustard
1 1/2 ts Ground cumin
1/4 ts Cayenne pepper; optional
3 16 oz cans red kidney beans

Instructions:

Shredded cheddar cheese 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 In a large kettle or

Dutch oven, cook bacon until crisp; remove to paper towel to drain.

Drain all but 3 Tbsp. drippings. Brown stew meat in the drippings.

Add onions and garlic; cook until onions are soft. Return bacon to

kettle. Add all the remaining ingredients except kidney beans and

cheese. Bring to a boil; reduce heat. Cover and simmer until beef is

tender, about 3-4 hours. Add beans and heat through. Top each serving

with cheese.

Yields: 4 quarts From: Prize-Winning Beef" Recipe booklet. Posted on Prodigy by Debbie Carlson.