Instructions: "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.

Thats 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 cheese.

Yields: 4 quarts

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