Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Bacon; diced 1 Bay leaf
2 lb Beef stew meat; cut into cub 1 tb Chili powder
2 md Onions; chopped 1 tb Unsweetened baking cocoa
4 Cloves garlic; minced 1 tb Worcestershire sauce
1 c Barbecue sauce 1 tb Dijon mustard
1 c Chili sauce 1 1/2 ts Ground cumin
1/2 c Honey 1/4 ts Cayenne pepper; optional
3 16 oz cans tomatoes; chopped 3 16 oz cans red kidney beans
4 Beef bouillon cubes Shredded cheddar cheese

"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.

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