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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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We often have chili cook-offs at our church, so we trade lots of different recipes. This is one of them. 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 stewed 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) light kidney beans, rinsed and drained |
shredded cheddar cheese |
Directions:
1. In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
2. Brown beef in drippings. Add onion and garlic; cook until onions are tender. 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.
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