Jalapeno Pepper Chili

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#112921

This is a simple chili with a lot of hot pepper kick! The best part is that it's served in its own bowl, a bread boat made out of hard rolls.

serves/makes:

ready in:
30-60 minutes

ingredients

1/2 pound ground beef
1/2 pound ground pork
2 cans (16 ounce size) kidney beans, rinsed and drained
2 cans (14.5 ounce size) diced tomatoes with garlic and onion, undrained
1 can (14.5 ounce size) beef broth
1 can (8 ounce size) tomato sauce
2 tablespoons chili powder
1 jalapeno pepper, seeded and chopped
12 hard rolls, about 4 1/2 inches long

To Serve
sour cream
grated cheese
sliced jalapenos

directions

Heat a large pan over medium heat. Add the ground beef and ground pork. Stir and break up the meat until it is cooked. Drain off any excess grease.

Add the kidney beans, tomatoes, beef broth, tomato sauce, chili powder, and jalapeno to the pan. Bring the mixture to a boil then reduce the heat to a simmer. Cover and cook for 20 minutes.

While the chili is cooking, slice a section lengthwise from the top of each roll. Scoop out the interior leaving a 3/4-inch shell.

When the chili is ready to serve, spoon it carefully into the bread boats. Top with sour cream, grated cheese, and sliced jalapenos. Serve immediately.

nutrition data

364 calories, 11 grams fat, 48 grams carbohydrates, 19 grams protein per serving.

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