Chili:):)

2-1/2  lb.		90% lean ground beef
2  lb.		ground pork sausage
1		medium onion
10  pieces		yellow bell pepper
1  cup		red bell pepper
5		cloves of garlic
3/8  teaspoon		tspn chili powder
1  ounce		tspn cayenne pepper
3  fl. oz.		tspn lime juice
1/2  cup		Rotel Mild Diced Tomatoes and Green Chiles
2  ounces		Rotel Original Diced Tomatoes and Green Chilies
2  cups		Hunts Fire Roasted Diced Tomatoes
2  cups		Progresso Dark Red Kidney Beans - Canned
4-1/2  cups		Heart Smart Bisquick
1-1/2  cups		2% Milk with Added Vitamins A & D
1  cup		Sargento 4 Cheese Mexican Reduced Fat
2  cups		Daisy Sour Cream

Tip: For nutritional information on all the ingredients in Chili:):) just click on each ingredient name. Then adjust the serving size for any Chili:):) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

brown meat in deep pot then set aside
cut (dice) peppers, onion and garlic
carmilize onions then add garlic and cook on medium heat for 5 min
then add peppers and cook for 5-5 min
add meat and stir cook for 5 min
stir in 2 can of rotel mexican tomatos wtih green chilis cook for 3-5 min
stir in chili powder and cayenne pepper
stir in 2 cans of roated tomatos cook for 5 min
stir in 2 cans of kidney beans and cook on low-med heat for 40 min
s

bread cups:
mix bisquick and milk in large bowl
spray bottom of muffin pan cooking spray
roll batter into small ball and flatten
place batter on muffin pan and make sure it covers bottom of one muffin cup.
place onto every other mold to keep bread from sticking together.
cook in oven for 10-12 min at 450 degrees.
remove from oven and remove bread from muffin pan onto dish.

serve chili inside bread bowl topeed with your favorite toppings

i use Sargentos 4 cheeese mexican blend and sour cream