West Coast Chili
From mountainmama 15 years agoIngredients
- 1 pound sliced bacon, diced shopping list
- 2 pounds beef stew meat, cut into 1/4-inch cubes shopping list
- 2 medium onions, chopped shopping list
- 4 garlic cloves, minced shopping list
- 3 cans (14-1/2 ounces each) diced stewed tomatoes, undrained shopping list
- 1 cup barbecue sauce shopping list
- 1 cup chili sauce shopping list
- 1/2 cup honey shopping list
- 4 teaspoons beef bouillon granules shopping list
- 1 bay leaf shopping list
- 1 tablespoon chili powder shopping list
- 1 tablespoon baking cocoa shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 tablespoon Dijon mustard shopping list
- 1-1/2 teaspoons ground cumin shopping list
- 1/4 teaspoon cayenne powder, optional shopping list
- 3 cans (16 ounces each) light kidney beans, rinsed and drained shopping list
- Shredded cheddar cheese shopping list
How to make it
- In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
- Brown beef in drippings. Add onion and garlic; cook until onions are tender. Return bacon to pan. Stir in the next 12 ingredients.
- Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
- Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.
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