Ingredients
12 ounces center-cut bacon, diced2 pounds beef stew meat, cut into 1/4-inch cubes2 medium onions, chopped4 garlic cloves, minced3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 cup barbecue sauce1 cup chili sauce1/2 cup honey4 teaspoons reduced-sodium beef bouillon granules1 bay leaf1 tablespoon chili powder1 tablespoon baking cocoa1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard1-1/2 teaspoons ground cumin1/4 teaspoon cayenne powder, optional3 cans (16 ounces each) kidney beans, rinsed and drainedShredded reduced-fat cheddar cheese, optional
Preparation
In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings.
Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients.
Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.
