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

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.

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, shredded cheddar cheese, sliced green onions and sour cream if desired. Makes 12 servings.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.