Chili Submarines

• 1 lb ground beef
• 1 onion, chopped
• 1 jalapeno, minced and seeded
• 1 cup water
• 1 (6 ounce) can tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon cayenne pepper (optional)
• 6 submarine rolls (about 8 inches long)
• corn chips (optional)

1. In skillet cook beef, onion, and jalapeno over medium heat until meat is no longer pink; drain.
2. Stir in water, tomato paste and spices.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered for 5 minutes.
5. Cut a thin slice off top of rolls.
6. Hollow out buns, leaving a 1/4" shell (save innards for another use (bread crumbs anyone?
7. )).
8. Spoon 1/2 cup of meat mixture into each bun.
9. Surround with corn chips, if desired.

ground beef, onion, jalapeno, water, tomato paste, chili powder, cumin, salt, pepper, cayenne pepper, submarine rolls, corn chips

Taken from www.food.com/recipe/chili-submarines-173660 (may not work)