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