Chili Sandwiches
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
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1Rinse 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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2Return 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.
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3In 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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4Transfer 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.
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