Sally's West Coast Chili

Recipe Ingredients

1 lb	454g / 16oz	Bacon - diced
2 lbs	908g / 32oz	Beef stew meat - cut into cub
2 lbs	908g / 32oz	Onions - chopped (medium)
4		Garlic - minced
1 cup	237ml	Barbecue sauce
1 cup	237ml	Chili sauce
1/2 cup	118ml	Honey
3		Tomatoes - chopped
4		Beef bouillon cubes
1		Bay leaf
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Unsweetened baking cocoa
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Ground cumin
1/4 teaspoon	1.3ml	Cayenne pepper - optional
3		Red kidney beans
		Shredded cheddar cheese

Recipe Instructions

"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.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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