Slow Cooked Chili in Cheddar Bowls

Slow Cooked Chili in Cheddar Bowls

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  • Prep Time


  • Total Time


  • Servings



  • Chili:

  • lbs lean ground beef

  • 2

    tbsp vegetable oil

  • ¼

    cup dry wine

  • 1

    tbsp chili powder

  • 1

    tsp sugar

  • 1

    tsp ground cumin

  • ¼

    tsp salt

  • ¼

    tsp ground cinnamon

  • 1

    clove garlic, minced

  • 1

    (15 oz.) can red kidney beans, drained

  • 1

    (15 oz.) can black beans, drained

  • 1

    (14 oz. ) can Mexican-style stewed tomatoes with jalapeno peppers, drained

  • + tomato paste, chopped onion, beef broth, thyme, cilantro.

  • Bread bowls:

  • cooking spray

  • 1

    lb fresh or frozen bread or pizza dough

  • ½

    cup shredded cheddar

  • Sides and toppings:

  • Sour cream

  • Diced onion

  • Diced tomato

  • Diced avocado

  • Shredded Cheddar


Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray. Chili: Heat 2 tsp vegetable oil in a large stock pot over medium-high hear. 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. 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 fromt he top of each ball. Press into center making a bowl for chili. Spoon in chili and top with desired toppings. Or mix all ingredients and cook in slow cooker 4 to 6 hours on high, or 8 hours on low.


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