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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 14 |
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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! Ingredients:
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 |
Directions:
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. Yield: 12 servings (4 quarts).
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