Sally's West Coast Chilibeef, chili 1 lb bacon; diced 2 lb beef stew meat; cut into cub 2 medium onions; chopped 4 cloves garlic; minced 1 cup barbecue sauce 1 cup chili sauce 1/2 cup honey 3 16 oz cans tomatoes; chopped 4 beef bouillon cubes 1 bay leaf 1 tablespoon chili powder 1 tablespoon unsweetened baking cocoa 1 tablespoon worcestershire sauce 1 tablespoon dijon mustard 1 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper; optional 3 16 oz cans red kidney beans 1 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. |
