lbs lean ground beef
tbsp vegetable oil
cup dry wine
tbsp chili powder
tsp ground cumin
tsp ground cinnamon
clove garlic, minced
(15 oz.) can red kidney beans, drained
(15 oz.) can black beans, drained
(14 oz. ) can Mexican-style stewed tomatoes with jalapeno peppers, drained
+ tomato paste, chopped onion, beef broth, thyme, cilantro.
lb fresh or frozen bread or pizza dough
cup shredded cheddar
Sides and toppings:
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.