Publisher Photo
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 3 hours
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 3 hours

Ingredients

  • 1 pound dry 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 and enough water to cover in a saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat and let stand for 1 hour; drain and rinse. 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 it and the beans in a slow cooker. In a large skillet, cook bacon until crisp. With a slotted spoon, remove bacon to the slow cooker. Discard all but 3 tablespoons drippings. Saute onion, carrots, celery, peppers and garlic in drippings until tender. Transfer to the slow cooker. Add remaining ingredients except buns. Cover and cook on high for 3-4 hours, stirring often. Remove bay leaf. Spoon 1/2 cup onto each bun. Yield: 30 servings.
Originally published as Chili Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p84

Nutritional Facts

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

  • 1 pound dry 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
  1. Place beans and enough water to cover in a saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat and let stand for 1 hour; drain and rinse. 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 it and the beans in a slow cooker. In a large skillet, cook bacon until crisp. With a slotted spoon, remove bacon to the slow cooker. Discard all but 3 tablespoons drippings. Saute onion, carrots, celery, peppers and garlic in drippings until tender. Transfer to the slow cooker. Add remaining ingredients except buns. Cover and cook on high for 3-4 hours, stirring often. Remove bay leaf. Spoon 1/2 cup onto each bun. Yield: 30 servings.
Originally published as Chili Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p84

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