Include in Print View:

Sally’s West Coast Chili

Sally's West Coast Chili recipe image
This hearty West Coast Chili is a comforting, slow-simmered masterpiece that balances smoky bacon, tender beef stew meat, and a rich, complex sauce. The blend of barbecue sauce, honey, and unsweetened cocoa creates a deep, savory-sweet flavor profile that sets it apart from traditional red chilies. Aromatics like onion, garlic, and cumin provide warmth, while Dijon mustard and Worcestershire sauce add tangy depth. Perfect for cold evenings, tailgates, or a cozy family dinner, this chili improves with time as the flavors meld. Serve hot with shredded cheddar cheese for a satisfying, protein-packed meal that brings home-style comfort to your table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 338
Description
This hearty West Coast Chili is a comforting, slow-simmered masterpiece that balances smoky bacon, tender beef stew meat, and a rich, complex sauce. The blend of barbecue sauce, honey, and unsweetened cocoa creates a deep, savory-sweet flavor profile that sets it apart from traditional red chilies. Aromatics like onion, garlic, and cumin provide warmth, while Dijon mustard and Worcestershire sauce add tangy depth. Perfect for cold evenings, tailgates, or a cozy family dinner, this chili improves with time as the flavors meld. Serve hot with shredded cheddar cheese for a satisfying, protein-packed meal that brings home-style comfort to your table.
Directions
  1. 1
    In a large Dutch oven or heavy kettle, cook the diced bacon over medium heat until crisp.
  2. 2
    Remove bacon to a plate lined with paper towels to drain.
  3. 3
    Drain all but 3 tablespoons of the bacon drippings from the pot.
  4. 4
    Increase heat to medium-high and brown the beef stew meat in the remaining drippings, working in batches if necessary.
  5. 5
    Add the chopped onions and minced garlic to the pot; cook until onions are soft and translucent.
  6. 6
    Return the cooked bacon to the pot.
  7. 7
    Add the barbecue sauce, chili sauce, honey, chopped tomatoes, bouillon cubes, bay leaf, chili powder, cocoa, Worcestershire sauce, Dijon mustard, cumin, and cayenne pepper (if using).
  8. 8
    Stir well to combine all ingredients and bring the mixture to a boil.
  9. 9
    Reduce heat to low, cover the pot, and simmer gently until the beef is tender, about 3 to 4 hours.
  10. 10
    Stir in the drained red kidney beans and heat through for an additional 10-15 minutes.
  11. 11
    Discard the bay leaf before serving.
  12. 12
    Top each serving with shredded cheddar cheese.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 338kcal
% Daily Value *
Total Fat 18.1g28%
Saturated Fat 6.2g31%
Cholesterol 51.2mg18%
Sodium 841mg36%
Total Carbohydrate 21.5g8%
Dietary Fiber 5.9g24%
Sugars 9.7g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sallys-west-coast-chili/