| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Beef, Chili |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
"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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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