Chili in Bread Bowls Recipe

By Totlxtc

Ingredients

• 1 * 1 tablespoon all-purpose flour
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon pepper
• 1/2 * 1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
• 1 * 1 tablespoon canola oil
• 1 * 1 medium onion, chopped
• 1 * 1 medium green pepper, chopped
• 1 * 1 jalapeno pepper, seeded and chopped
• 1 * 1 can (28 ounces) diced tomatoes, drained
• 1 * 1 can (16 ounces) kidney beans, rinsed and drained
• 1 * 1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
• 1 * 1 can (8 ounces) tomato sauce
• 1 * 1 tablespoon chili powder
• 1 * 1 garlic clove, minced
• 1-1/2 * 1-1/2 teaspoons ground cumin
• 1/2 * 1/2 teaspoon dried basil
• 1/4 to 1/2 * 1/4 to 1/2 teaspoon cayenne pepper
• 9 * 9 large hard rolls
• * Sour cream, chopped green onions and sweet red pepper, optional

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

* 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. Yield: 9 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1 cup) equals 420 calories, 8 g fat (2 g saturated fat), 44 mg cholesterol, 947 mg sodium, 57 g carbohydrate, 9 g fiber, 29 g protein.