Anita's Slow Cooked Chili in Cheddar Bowls

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If you want a chili that is good for your kids, this recipe is probably a good one to go with. It was cheap and easy, but I think when it comes to Chili I would rather have a more complicated recipe for a better outcome. The only flavor to this chili was the cinnamon, which was good but not compared to a really good traditional chili. It was just too plain, no flavor and no spice at all. I feel bad to give this recipe a bad rating just because Robin's recipes are great for a quick fix, which this really is! I guess this recipe tasted a little too quick fix for me.

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This chili recipe is fantastic! It has become my "go to: recipe because I can add or substitute and ti always turns out great. This is not an all day slow cooker recipe where all the ingredients turn the same color and have the same flavor. Rather one can still taste the tomato, beans and meat while savoring the spices. My favorite is to add a can of diced green chili's to the recipe for a little heat- yummy!!

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I read the reviews and was very nervous to make this; however I had already purchased the groceries so thought "what the heck". I bought frozen bread dough from the grocery store and let it rise all day. Once it was roughly double its original size I cut it in half and sprinkled it with cheese. It cooked in exactly 15 minutes and was amazing. I had to keep making more bread bowls because my husband kept eating extra. The chilli was out of this world as well!!! I am actually back on the recipe because I am making it again this week. We loved it.

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I was very excited about the bread bowls and couldn't wait to try them, but what a disappointment. Using one pound of pizza dough cut into fourths made such a small container for the chili that I found it to be useless. I tried using a half pound of dough and made one twice as large but it was too big. The bowls didn't bake in the time specified, took at least twice as long, and the taste was just not great. Small sourdough rounds with the center scooped out would be better.

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If you want a different kind of chili... something with a twist, this is fabulous. We weren't sure what to expect. When I saw there was cinnamon in the recipe, I was thinking uh-oh. But it's very good! The black beans are great too. Even my 6 year old ate 2 big helpings! The bread bowls are fantastic and we use them in other favorite recipes too.

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This was not chili, I am not sure what you would call it. It was missing so much. The cinnamon was not good idea in this dish at all . That's all I was tasting:(

The bread bowls was a good idea for good chili.

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Ok, I will qualify my response by saying chili is one of my favorite things to make and I will try any recipe at least once, just to play with "my" recipe and see what alternatives are out there. Furthermore, I cook professionally for a living, so I may be a bit snobby when it comes to certain things. Forgive me for that, if I come off that way...
That being said, chili is an event for me and my friends. When we make it, it is planned as a party, several weeks ahead of time, because of all the work that goes into it. Chili cannot be properly made in 20 minutes. It must slow cook, and in fact, is better after being cooled and reheated the day after it is made. My personal recipe makes approximately 6 gallons, cooks for 9 hours, and has a minimum of six bottles of beer, of three different flavors in it. The bread bowls are a nice touch, which is why I rated this recipe as highly as I did, because most recipes made in family-size or family-friendly styles don't go through the trouble of added touches like that, to make them so much more visually appealing. However, the chili itself was very lacking. Granted, you do not have to make chili so spicy that it will de-rust a car bumper, but you do need to put a little effort into making sure it has some flavor. This recipe was missing too many of the chili basics to truly be called chili. It seemed to be a bit closer to beefy-mac, which is not an insult, it just speaks to the ease of this recipe.
The bottom line to me: this is a nice dish that eats well, but it really shouldn't be called chili. Thanks for reading :-

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I'm not quite sure what a persons perseption is of bland food, but this was not bland. I didn't have great expetations of this due to high fast it was to make. I was wrong. It really had a great flavor and was super fast. I did add fresh diced jalapenos for some added heat.

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To kick off the start of Crock Pot Season (end of September-next March, I decided to try this chili out. I have to be honest, the only reason I didn't give this 5 stars was because I altered it a little bit, but it came out delicious, the overall bread bowl makes it asthetically pleasing and...did I mention it's delicious?!

My bf said it was "restaurant quality" and for him, a picky eater, to enjoy it this much, trust me it's good!

Here's the changes I made to it if you're interested in trying it out- I heated the vegetable oil like the recipe said, added the chopped onion and then the ground beef (I used 93/7% fat. I then added a packet of McCormick's "Chili seasoning" instead of adding each spice separately (I also cut out the cinnamon-too risky for me!. I added 2 cans of diced tomatoes with jalepenos, a little water, one chopped garlic clove, one chopped green pepper, and the beef/onion mix to my crockpot and cooked it on low overnight (about 8 hours.

The next day I then made the breadbowls with whole wheat pizza dough.

ENJOY! This recipe is so fun!

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This was ok but I like carrots,celery and beer in my chili..so far I have the chili made but I'm not sure how to do the pizza for bowls..I think I will just half them because someone on here said they weren't big enough and they didn't look that way on the show