Bread Bowl Chili

• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion, undrained
• 1 can (14-1/2 ounces) beef broth
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 1 jalapeno pepper, seeded and chopped
• 12 hard rolls (about 4-1/2 inches), optional
• Shredded cheddar cheese, sliced green onions and sour cream, optional

1. In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,
3. shredded cheddar cheese, sliced green onions and sour cream if desired.

ground beef, ground pork, kidney beans, tomatoes, beef broth, tomato sauce, chili powder, pepper, hard rolls, cheddar cheese

Taken from www.tasteofhome.com/recipes/bread-bowl-chili/ (may not work)