Chili in Bread Bowls

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean beef stew meat, cut into cubes
1/2 pound boneless skinless chicken breast, cut into cubes
1/2 pound boneless pork, cut into cubes
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped*
1 can (28 ounces) diced tomatoes, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
9 large hard rolls
Sour cream, chopped green onions and sweet red pepper, optional

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. Makes 9 servings.