Chili Sandwiches

• 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

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 hours or until very tender; drain. 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.

beans, beef stew meat, water, bacon, onion, carrots, celery, green pepper, sweet red pepper, garlic, tomatoes, barbecue sauce, chili sauce, honey, hot pepper sauce, chili powder, baking cocoa, mustard, worcestershire sauce, bay leaf, beef bouillon granules, buns

Taken from www.tasteofhome.com/recipes/chili-sandwiches/ (may not work)