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Chili Sandwiches

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Test Kitchen Approved
Total Time

Prep: 30 min. + soaking Cook: 5 hours

Makes

30 servings

Updated: Jun. 27, 2023
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
Chili Sandwiches
Chili Sandwiches Recipe photo by Taste of Home
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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

  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.
  2. 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.
  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.
  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.