Slow Cooked Chili in Cheddar Bowls

By Larry

Ingredients

• Chili:
• 1 1/4 lbs lean ground beef
• 2 tbsp vegetable oil
• 1/4 cup dry wine
• 1 tbsp chili powder
• 1 tsp sugar
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 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
• 1/2 cup shredded cheddar
• Sides and toppings:
• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded Cheddar

Preparation

Step 1

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.