Chili in Bread Bowls
Some say you can have your cake and eat it, too...I say eat your chili and the bowl, too! I work the "graveyard shift" at the post office in Portland. During those hours, there is no place to buy meals, so I often bring in dishes like this chili to share with co-workers.
—:Nancy Clancy
Standish, Maine
SERVINGS
|
9
|
CATEGORY
|
Main Dish
|
METHOD
|
Slow Cooker
|
PREP |
15 min. |
COOK
|
420 min.
|
TOTAL
|
435 min.
|
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 tomatoes, 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. Yield: 9 servings.