Chili in Bread Bowls
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Hard to top this one-dish meal for a recipe that will
warm you up on a cold evening!
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1 Tbs
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all-purpose flour
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1/2 tsp
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salt
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1/8 tsp
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pepper
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1/2 lb
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each lean beef stew meat, boneless
skinless chicken breasts and boneless pork, cut into cubes
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1 Tbs
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vegetable oil
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1
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medium onion, chopped
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1
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medium green pepper,
chopped
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1
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jalapeño pepper, seeded and
chopped*
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1
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can (28 ounce) diced tomatoes,
drained
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1
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can (16 ounce) kidney beans or red
beans, rinsed and drained
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1
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can (15- 1/2 ounce) navy beans or
great northern beans, rinsed and drained
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1
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can (8 ounce) tomato sauce
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1 Tbs
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chili powder
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1
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garlic clove, minced
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1- 1/2 tsp
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ground cumin
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1/2 tsp
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dried basil
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1/4- 1/2 tsp
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cayenne pepper
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9
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large hard rolls
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sour cream, chopped green onions and
sweet red peppers, optional
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1
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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.
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2
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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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*Warning: When cutting or seeding hot peppers, use
rubber or plastic gloves to protect your hands. Avoid touching your face.
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Servings: 16
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Yield: 16 cups
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Recipe Type
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Beef, Main Dish, Meat, One-dish meal, One-dish Soup, Pork, Poultry,
Soup
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Recipe
Source
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Source: Taste of Home-Feb/Mar 2001
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