Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
To make the chili:*
Heat 2 teaspoons vegetable oil in a large stock pot over medium-high heat. Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks. Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, partially cover and simmer 20 minutes.
For the bread bowls: Divide dough into 4 equal portions and roll each portion into a ball. Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes. Remove from oven and when cool enough to handle, cut a small portion from the top of each ball (reserve cut-out piece for another use). Press into the center, making a bowl for the chili. Spoon in chili into the bread bowls and top with desired toppings.
*To make chili in slow cooker, optional: Combine all ingredients in a slow cooker and mix well. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 hours.
Recipe courtesy of Robin Miller, 2007