Chili Sandwiches

Name: Chili Sandwiches
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 30 servings
Cuisine: North America, Mexican
Ingredients: 1 pound dried navy beans; 2 pounds beef stew meat; 2 cups water; 1 pound sliced bacon, diced; 1 cup chopped onion; 1 cup shredded carrots; 1 cup chopped celery; 1/3 cup chopped green pepper; 1/3 cup chopped sweet red pepper; 4 garlic cloves, minced; 3 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 cup barbecue sauce; 1 cup chili sauce; 1/2 cup honey; 1/4 cup hot pepper sauce; 1 tablespoon chili powder; 1 tablespoon baking cocoa; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 bay leaf; 4 teaspoons beef bouillon granules; 30 hamburger buns, split

Total Time Prep: 30 min. + soaking Cook: 5 hours

Yield 30 servings

Test Kitchen Approved

No one will be able to resist these special sandwiches stuffed with spicy chili. Of course, the chili also makes a wonderfully filling meal by itself. —Kerry Haglund, Wyoming, Minnesota

Ingredients

1 pound dried navy beans
2 pounds beef stew meat
2 cups water
1 pound sliced bacon, diced
1 cup chopped onion
1 cup shredded carrots
1 cup chopped celery
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
1/4 cup hot pepper sauce
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 bay leaf
4 teaspoons beef bouillon granules
30 hamburger buns, split

Directions

Rinse and sort beans. Place in a Dutch oven; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
Return beans to Dutch oven; add beef and 2 cups water. Bring to a boil. Reduce heat; cover and simmer until beef is tender; about 2 hours; drain. Transfer beef and beans to a 5-qt. slow cooker.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to slow cooker. Discard all but 3 tablespoons drippings. Saute onion, carrots, celery and peppers in drippings until tender. Add garlic; cook 1 minute longer.
Transfer to slow cooker. Add all remaining ingredients except buns. Cover and cook on high for 3-4 hours, stirring often. Discard bay leaf. Spoon 1/2 cup onto each bun.

Nutrition Facts

1 each: 289 calories, 7g fat (2g saturated fat), 23mg cholesterol, 686mg sodium, 41g carbohydrate (12g sugars, 6g fiber), 15g protein.

No one will be able to resist these special sandwiches stuffed with spicy chili. Of course, the chili also makes a wonderfully filling meal by itself. —Kerry Haglund, Wyoming, Minnesota

Recipe Creator