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Chili in Bread Bowls
Servings: 9

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

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 quart slow cooker
with slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato
sauce and seasonings. Cover and cook on low for 7 to 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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