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    Chili in Bread Bowls

    Source of Recipe


    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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