ANITA'S SLOW COOKED CHILI IN CHEDDAR BOWLS

Anita's Slow Cooked Chili in Cheddar Bowls image

Provided by Robin Miller : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 20

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

Steps:

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.