Title: Sally's West Coast Chili
Categories: Beef, Chili
Yield: 6 Servings

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
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini