Anita's Slow Cooked Chili in Cheddar Bowls
- Level: Intermediate
- Yield: 4 servings
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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
- 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.
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.