Anita's slow cooked chili in cheddar bowls

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium

For the chili

600g lean beef mince
2 tbsps vegetable oil
60ml 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 (450g) tin red kidney beans, drained
1 (450g) tin black beans, drained
1 (400g) tin Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained

For the bread bowls

Cooking spray
500g fresh or frozen bread or pizza dough, thawed according to package directions
30g shredded Cheddar
Sides and Toppings:
Sour cream
Diced onion
Diced tomato
Diced avocado
Shredded cheddar
Preheat oven to 190C/Gas 5. Coat a large baking sheet with cooking spray.

For the chili:

1) Heat 2 tsps 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.

2) Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, partially cover and simmer 20 minutes.

For the bread bowls:

1) 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.

2) 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.

3) Spoon in chili into the bread bowls and top with desired toppings.

*To make chili in slow cooker, optional:

Combine all ingredients in a slow cooker and mix well. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 hours.

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