Anita's Slow Cooked Chili in Cheddar Bowls Recipe

Name: Anita's Slow Cooked Chili in Cheddar Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
4
Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks.
5
Add remaining ingredients and bring to a simmer.
6
Reduce heat to medium-low, partially cover and simmer 20 minutes.
7
Divide dough into 4 equal portions and roll each portion into a ball.
8
Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes.
9
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).
10
Press into the center, making a bowl for the chili.
11
Spoon in chili into the bread bowls and top with desired toppings.
12
Combine all ingredients in a slow cooker and mix well.
13
Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 hours.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/4 pounds lean ground beef, 2 tablespoons vegetable oil, 1/4 cup dry wine, 1 tablespoon chili powder, and more.

Yes, Anita's Slow Cooked Chili in Cheddar Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anita's Slow Cooked Chili in Cheddar Bowls

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