Anita's slow cooked chili in cheddar bowls

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Ingredients

  • For the chilli:

  • 600g lean beef mince
  • 2 tbsps vegetable oil
  • 60ml dry wine
  • 1 tbsp chilli 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

Use imperial measurements

Method

How to make Anita's slow cooked chili in cheddar bowls

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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