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Chili in Bread Bowls Recipe

Chili in Bread Bowls Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 7 hours YIELD:9 servings

Ingredients

  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
  • 1 tablespoon canola 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

  • 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.
  • 2. 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: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.