Sally’S West Coast Chili

• 1 pound sliced bacon, diced
• 2 pounds beef stew meat, cut into 1/4-inch cubes
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 cup barbecue sauce
• 1 cup chili sauce
• 1/2 cup honey
• 4 teaspoons beef bouillon granules
• 1 bay leaf
• 1 tablespoon chili powder
• 1 tablespoon baking cocoa
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne powder, optional
• 3 cans (16 ounces each) kidney beans, rinsed and drained
• Shredded cheddar cheese

1. In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
2. Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients.
3. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
4. Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.

bacon, beef stew meat, onions, garlic, tomatoes, barbecue sauce, chili sauce, honey, beef bouillon granules, bay leaf, chili powder, baking cocoa, worcestershire sauce, mustard, ground cumin, cayenne powder, kidney beans, cheddar cheese

Taken from www.tasteofhome.com/recipes/sally-s-west-coast-chili/ (may not work)