My Slow Cooker Chili in Bread Bowls
Today was a nasty day here in New York. It was crazy windy and rainy all day. Needless to say, it was a chili day! So I pulled out my slow cooker and made a great batch of the good stuff! What makes this recipe so special? The homemade bread bowls really seal the deal. Don’t be afraid–this recipe is super easy.
1 pound lean ground beef
1 pound beef, cut into cubes
2 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 onion, chopped
2 Habanero peppers, chopped fine
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can Great Northern beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained
To prepare the chili: In a large skillet, brown the meat for about 5 minutes over medium-high heat. Meanwhile, set your slow cooker to high, add all of the remaining chili ingredients. Once the meat is browned, add it to the slow cooker. Stir to combine and cover. Cook for about 5 hours, stirring occasionally.
To prepare the bread bowls: Preheat the oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray. With your dough at room temperature, split it into 4 equal pieces. Roll each piece into a ball and place it on the cooking sheet. Top with the shredded Cheddar cheese. Bake in the oven for 15-20 minutes or until browned.