Taste of Home
Chili Sandwiches
TOTAL TIME: Prep: 30 min. + soaking Cook: 5 hours
YIELD: 30 servings.
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
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1 pound dried navy beans
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2 pounds beef stew meat
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2 cups water
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1 pound sliced bacon, diced
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1 cup chopped onion
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1 cup shredded carrots
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1 cup chopped celery
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1/3 cup chopped green pepper
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1/3 cup chopped sweet red pepper
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4 garlic cloves, minced
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 cup barbecue sauce
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1 cup chili sauce
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1/2 cup honey
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1/4 cup hot pepper sauce
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1 tablespoon chili powder
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1 tablespoon baking cocoa
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1 tablespoon Dijon mustard
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1 tablespoon Worcestershire sauce
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1 bay leaf
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4 teaspoons beef bouillon granules
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30 hamburger buns, split
Directions
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1.
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.
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2.
Return beans to Dutch oven; add 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.
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3.
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.
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4.
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.
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