Recipe - Sallys West Coast Chili

1 pound Bacon; minced
2 pound Beef stew meat; cut into cub
2 md Onions; chopped
4 Cloves garlic; minced
1 cup Barbecue sauce
1 cup Chili sauce
One half cup Honey
3 16 ounce 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 One half teaspoon Ground cumin
One fourth teaspoon Cayenne pepper; optional
3 16 ounce cans red kidney beans
Shredded cheddar cheese

"We often have chili cookoffs 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 34 hours. Add beans and heat through. Top each
serving with cheese.

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

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