Recipe Background
West Coast Chili combines smoky bacon and rich beef for a comforting feast.
West Coast Chili brings a warm embrace from the first bite, with smoky bacon mingling effortlessly with the rich stew meat. As it simmers, your kitchen fills with the aroma of spices and slow-cooked beef, a comforting scent that draws people to the table like moths to a flame. This dish doesn’t rush—its depth of flavor rewards those who wait.
Every spoonful reveals a symphony of textures. The tender beef, succulent and supple, dances alongside the firm kidney beans. A hint of cocoa adds unexpected depth, while barbecue and chili sauces bring a balanced sweetness. Before serving, let it rest for a few moments—this patience results in cleaner, more satisfying bites.
Sharing this chili with a crowd transforms a simple meal into a communal event, sparking conversation and laughter. It’s the kind of dish that feels like home, offering enough heartiness to satisfy even the strongest appetites. Garnish with a sprinkle of cheddar for a final touch that melts into creamy goodness, sealing the deal on a truly memorable meal.
Ingredients
- 1 pound sliced bacon diced
- 2 pounds beef stew meat cut into 1/4-inch cubes
- 2 medium onions chopped
- 4 cloves garlic minced
- 3 (14.5-ounce) cans diced tomatoes
- 1 cup barbecue sauce
- 1 cup jarred chili sauce
- 1/2 cup honey
- 4 teaspoons beef bouillon granules
- 1 bay leaf
- 1 tablespoon chili powder
- 1 tablespoon baking cocoa
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne powder optional
- 3 (16-ounce) cans kidney beans rinsed and drained
- cheddar cheese to taste, shredded, for serving
Directions
- In a Dutch oven over medium heat, add the diced bacon and cook, while stirring, until crisp, about 5-7 minutes.
- Transfer the bacon to a paper-towel-lined plate to drain.
- Reserve 3 tablespoons of the bacon drippings in the Dutch oven, draining the remainder.
- Add the beef cubes to the hot bacon drippings and cook, while stirring occasionally, until browned on most sides, about 3-4 minutes.
- Add the onions to the beef and cook, while stirring, until the onions are tender, about 3 minutes.
- Add the garlic to the beef mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the crispy bacon to the beef mixture and stir to combine.
- Add the tomatoes and their juices, the barbecue sauce, the chili sauce, the honey, the beef bouillon, the bay leaf, the chili powder, the cocoa, the Worcestershire sauce, the mustard, the cumin, and the cayenne to the beef mixture and stir to combine.
- Bring the beef mixture to a boil.
- Reduce the heat to medium-low and cover the Dutch oven.
- Allow the beef mixture to simmer until the beef is tender, about 3 hours.
- Add the kidney beans to the beef mixture and cook until heated through.
- Remove and discard the bay leaf.
- Transfer the Dutch oven from the heat.
- Sprinkle the chili with the cheddar cheese.
- Serve.
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