Ingredients
1 tablespoon all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes1 tablespoon canola oil1 medium onion, chopped1 medium green pepper, chopped1 jalapeno pepper, seeded and chopped1 can (28 ounces) diced tomatoes, drained1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained1 can (8 ounces) tomato sauce1 tablespoon chili powder1 garlic clove, minced1-1/2 teaspoons ground cumin1/2 teaspoon dried basil1/4 to 1/2 teaspoon cayenne pepper9 large hard rollsSour cream, chopped green onions and sweet red pepper, optional
Preparation
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.
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.
