Best 2 Anitas Slow Cooked Chili In Cheddar Bowls Recipes

Indulge in a flavor-packed culinary journey with Anita's slow-cooked chili in cheddar bowls, a dish that tantalizes taste buds and warms the soul. Crafted with a symphony of spices and tender chunks of beef, this chili simmers to perfection in a slow cooker, releasing an intoxicating aroma that fills your kitchen. Served in crispy cheddar bowls, each bite is an explosion of flavors and textures, leaving you craving more. Embark on a culinary adventure with this hearty and comforting dish, perfect for a cozy dinner or a game-day gathering. Anita's slow-cooked chili recipe is just one of the culinary gems featured in this article. Discover a treasure trove of other delectable recipes, including a classic chili recipe, a vegetarian chili recipe, and a white chicken chili recipe. Each recipe offers a unique flavor profile, catering to diverse preferences and dietary needs. Whether you prefer the bold, smoky flavors of traditional chili or the lighter, healthier options of vegetarian and white chicken chili, this article has something for every chili enthusiast.

Here are our top 2 tried and tested recipes!

SLOW-COOKED CHILI

Slow-Cooked Chili image

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 8h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

2 pounds lean ground beef (90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese and thinly sliced green onions, optional

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

SLOW COOKER CHILI

Slow Cooker Chili image

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Steps:

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tips:

Use high-quality ground beef for the best flavor.
Drain the excess fat from the ground beef before adding it to the slow cooker.
Use a variety of beans in your chili to add flavor and texture.
Add some chopped vegetables, such as onions, bell peppers, and corn, to the chili for a healthy boost.
Season the chili to taste with your favorite spices. Some popular options include chili powder, cumin, oregano, and garlic powder.
Let the chili simmer in the slow cooker for at least 6 hours on low or 3 hours on high for the best flavor.
Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and chopped onions.
For the cheddar bowls, use a good quality sharp cheddar cheese and make sure it is finely grated.
Press the cheese mixture firmly into the muffin cups and bake until golden brown.
Let the cheddar bowls cool slightly before filling them with chili.

Conclusion:

Anita's slow-cooked chili is a delicious and easy-to-make recipe that is perfect for a cold winter day. The chili is packed with flavor and the cheddar bowls add a fun and festive touch. This recipe is sure to be a hit with your family and friends.