Chili Sandwiches Recipe

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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.

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Chili Sandwiches Recipe

Prep: 30 min. + standing Cook: 3 hours

Yield: 30 Servings

30 180 210

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

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In a large kettle or Dutch oven, simmer beans and beef in water for 2 hour or until very tender; drain. Shred beef and place beef and beans in 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 the onion, carrots, celery and peppers in drippings until tender. Add garlic; cook 1 minute longer. Transfer to the slow cooker. Add all the 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. Yield: 30 servings.

Nutritional Facts 1 serving (1 each) equals 289 calories, 7 g fat (2 g saturated fat), 23 mg cholesterol, 686 mg sodium, 41 g carbohydrate, 6 g fiber, 15 g protein.

Originally published as Chili Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook , p84