Anita's Slow Cooked Chili in Cheddar Bowls

Total Time:
55 min
15 min
40 min

4 servings

  • For the chili:
  • 1 1/4 pounds lean ground beef
  • 2 tablespoons vegetable oil
  • 1/4 cup dry wine
  • 1 tablespoon chili powder
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 clove garlic, minced
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (14-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
  • For the bread bowls:
  • Cooking spray
  • 1 pound fresh or frozen bread or pizza dough, thawed according to package directions
  • 1/2 cup shredded Cheddar
  • Sides and Toppings:
  • Sour cream
  • Diced onion
  • Diced tomato
  • Diced avocado
  • Shredded Cheddar
  • 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.

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