Anita's Slow Cooked Chili in Cheddar Bowls

  • Level: Intermediate
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
  2. To make the chili:*
  3. 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.
  4. 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.

Cook’s Note

*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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