Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pound        Bacon -- diced
   2       pound        Beef stew meat -- cut into cub
   2       medium       Onions -- chopped
   4       Cloves       garlic -- minced
   1       cup          Barbecue sauce
   1       cup          Chili sauce
     1/2   cup          Honey
  48       Ounces       tomatoes -- chopped
   4                    Beef bouillon cubes
   1                    Bay leaf
   1       Tablespoon   Chili powder
   1       Tablespoon   Unsweetened baking cocoa
   1       Tablespoon   Worcestershire sauce
   1       Tablespoon   Dijon mustard
   1 1/2   Teaspoon     Ground cumin
     1/4   Teaspoon     Cayenne pepper -- optional
  48       Ounces       red kidney beans
                        Shredded cheddar cheese

Preparation:

"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 chees