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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sally’s West Coast Chili Recipe

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This recipe for Sally’s West Coast Chili is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound bacon, diced
1 pound beef stew meat, cut into ¼-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
1 cup barbecue sauce
1 cup chili sauce
½ cup honey
3-16 ounce cans whole tomatoes, chopped
4 beef bouillon cubes
1 bay leaf
1 tablespoon chili powder
1 tablespoon unsweetened baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
¼ teaspoon cayenne pepper, optional
3-16 ounce cans kidney beans, rinsed and drained
shredded cheddar cheese
Directions:
Directions:
In a large kettle or Dutch oven, cook bacon until crisp; remove to paper towel to drain. Drain all but 3 tablespoons 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. Yield: 4 quarts
Number Of Servings:
Number Of Servings:
4 Quarts

 

 

 

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