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
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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