Anita's Slow Cooked Chili in Cheddar Bowls

• 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

1. Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
2. To make the chili:*
3. Heat 2 teaspoons vegetable oil in a large stock pot over medium-high heat.
4. Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks.
5. Add remaining ingredients and bring to a simmer.
6. Reduce heat to medium-low, partially cover and simmer 20 minutes.
7. Divide dough into 4 equal portions and roll each portion into a ball.
8. Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes.
9. 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).
10. Press into the center, making a bowl for the chili.
11. Spoon in chili into the bread bowls and top with desired toppings.
12. Combine all ingredients in a slow cooker and mix well.
13. Cover and cook on HIGH for 4 to 6 hours or on LOW for 8 hours.

lean ground beef, vegetable oil, dry wine, chili powder, sugar, ground cumin, salt, ground cinnamon, clove garlic, red kidney beans, black beans, tomatoes, cooking spray, bread, cheddar, sour cream, onion, tomato, avocado, cheddar

Taken from www.foodnetwork.com/recipes/robin-miller/anitas-slow-cooked-chili-in-cheddar-bowls-recipe.html (may not work)