Recipe

Chili In Bread Bowls Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago The guys love this on a cold day and Sunday Night Football. Prep:15m Cook:420m Servings:9	Mountainmam
	beef stew chicken pork vegetables onions peppers tomatoes kidney beans navy beans jalapeno peppers

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Ingredients

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 pound each lean beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes

1 tablespoon vegetable oil

1 medium onion, chopped

1 medium green pepper, chopped

1 jalapeno pepper, seeded and chopped*

1 can (28 ounces) diced stewed tomatoes, drained

1 can (16 ounces) pinto beans, rinsed and drained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained

1 can (8 ounces) tomato sauce

1 tablespoon chili powder

1 garlic clove, minced

1-1/2 teaspoons ground cumin

1/2 teaspoon dried basil

1/4 to 1/2 teaspoon cayenne pepper

9 large hard rolls

Sour cream, chopped green onions and sweet red pepper, optional

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender.

Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired.

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