Chili in Bread Bowls 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chili in Bread Bowls cont. 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 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Chili in Bread Bowls 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008