Anita's Slow Cooked Chili In Cheddar Bowls
This recipe combines hearty chili with delicious bread bowls, creating a cozy and satisfying meal. The aromatic chili is seasoned with a blend of spices and beans, offering a flavorful and comforting experience. Baked to perfection, the bread bowls add a delightful crunch and serve as the perfect vessel for serving this savory chili. Top with your favorite fixings like creamy sour cream, fresh onions, juicy tomatoes, and creamy avocado for a delightful and satisfying meal.
— Constant Cookbook
Ingredients
- 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
- Cooking spray
- 1 pound fresh or frozen bread or pizza dough, thawed according to package directions
- 1/2 cup shredded Cheddar
- Sour cream
- Diced onion
- Diced tomato
- Diced avocado
- Shredded Cheddar
Instructions
- 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 Time
0H40M
Prep Time
PT0H15M
Yield
4 servings
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