---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      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.
 
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