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Sally's West Coast Chili

Yield: 6 Servings

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 T chili powder
1 T unsweetened baking cocoa
1 T worcestershire sauce
1 T dijon mustard
1 1/2 t cumin,Ground
1/4 t cayenne pepper,optional
3 16 oz cans red kidney beans
1 cheddar cheese,Shredded

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.

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