Sally's West Coast Chili

Course : Chili
Serves: 4 quarts
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1 pound Bacon -- diced
2 pound Beef stew meat -- cut into cub
2 medium Onions -- chopped
4 Cloves garlic
1 cup Barbecue sauce
1 cup Chili sauce
1/2 cup Honey
48 Ounces tomatoes -- chopped
4 pieces Beef bouillon cubes
1 whole Bay leaf
1 tablespoons Chili powder
1 tablespoons Unsweetened baking cocoa
1 tablespoons Worcestershire sauce
1 tablespoons Dijon mustard
1 1/2 Teaspoon Ground cumin
1/4 Teaspoon Cayenne pepper -- optional
48 Ounces red kidney beans
1 cup Shredded cheddar cheese

Preparation / Directions:

"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 chees

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