 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 30 |
|
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. 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. 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.
2. 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.
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 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.
|
|