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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 9 |
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The guys love this on a cold day and Sunday Night Football. Ingredients:
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 stewed tomatoes, drained |
1 can (16 ounces) pinto beans, rinsed and 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.
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