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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I like meals that are simple to prepare, yet offer maximum taste. Served in hallowed-out rolls, this hearty chili offers extra zip with two kinds of meat, beans and jalapeno pepper. Sometimes I serve the chili in one large round bread loaf. Ingredients:
1/2 pound ground beef |
1/2 pound ground pork |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained |
1 can (14-1/2 ounces) beef broth |
1 can (8 ounces) tomato sauce |
2 tablespoons chili powder |
1 jalapeno pepper, seeded and chopped |
12 hard rolls (about 4-1/2 inches), optional |
shredded cheddar cheese, sliced green onions and sour cream, optional |
Directions:
1. In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,
3. shredded cheddar cheese, sliced green onions and sour cream if desired. Yield: 12 servings.
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