Anita's Slow Cooked Chili in Cheddar Bowls

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Lightly coat the outside of four oven-safe bowls with cooking spray and set them upside down on a baking sheet.

2. Divide the thawed dough into four pieces. Roll each into a round, drape it over a bowl and press it smooth. Sprinkle the 1/2 cup shredded Cheddar over the dough.

3. Bake 12 to 15 minutes until golden and set. Cool 5 minutes, then carefully slide the baked dough shells off the bowls.

4. While the shells bake, heat the vegetable oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains and it reaches 160°F (71°C), about 8 minutes.

5. Drain off excess fat. Stir in the minced garlic, chili powder, cumin, sugar, salt and cinnamon and cook 1 minute until fragrant.

6. Pour in the dry wine and scrape up the browned bits from the bottom of the pot. Let it bubble for 2 minutes.

7. Stir in the drained kidney beans, drained black beans and the undrained Mexican-style stewed tomatoes. Bring to a simmer.

8. Reduce the heat to low, partly cover and simmer 20 minutes, stirring occasionally, until thickened.

9. Set each Cheddar bowl on a plate and fill with chili. Top with sour cream, diced onion, diced tomato, diced avocado and shredded Cheddar.