This recipe is actually called Chili in Bread Bowls from Taste of Home, but since we rarely put it in bread bowls I’ve omitted that part. (It’s easy enough: just buy a sturdy round loaf such as sourdough, gut it, and refill with the cooked chili. If the chili is runny, use a slotted spoon to put it in the bread bowls so they won’t get soggy on the bottom.) People really love this recipe!
1/2 lb cubed chicken breast, boneless/ skinless
1/2 lb cubed pork, boneless
1/2 lb cubed beef stew meat
In batches, shake meat in a bag with some flour, salt & pepper. (About a tablespoon of flour.) In batches, brown the meat in canola oil. Put browned meat in a crock pot.
1 medium onion
1 bell pepper (we prefer red, but green is more traditional for chili)
1 jalapeno (seeded)
Add these to the crock pot.
Throw into the mix:
28 oz can diced tomatoes, drained
16 oz can kidney beans, drained & rinsed
15.5 oz can navy beans or great northern beans, drained & rinsed
8 oz can tomato sauce
minced garlic clove (we always use at least two cloves)
Finally, the spices:
1 T chili powder
1 1/2 tsp ground cumin
1/2 tsp dried basil
1/4-1/2 tsp red pepper
Mix together and heat on low for 7-8 hours. Serve in bread bowls or with corn bread. Wear sweaters and act merry.