Red Chili
Cheese Bowls

Texan Red Chili served with cheese in small bowls







Total Cook Time


Ingredients for Texas Red Chili Cheese Bowls on a wooden countertop


  • 1 tbsp. vegetable oil
  • 1 tbsp. chopped garlic
  • ¼ cup chili powder
  • 1 cup chopped onion, about 1 large
  • 1 cup chopped green bell pepper, about 1 large
  • 1 lb. lean ground beef
  • 1½ tsp. each dried oregano and ground cumin
  • 2 cans (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) diced fire-roasted tomatoes
  • ½ cup water
  • 1 bay leaf
  • 1½ cups Cache Valley® Shredded Cheddar and Monterey Jack Cheese


  • HEAT oil in a large, heavy pot over medium heat until hot. Add garlic and chili powder and cook, stirring until garlic is aromatic, about 30 seconds.  
  • STIR in pepper and onion; cook and stir until pepper and onion have softened, about 8 to 10 minutes.  
  • STIR in ground beef, oregano and cumin; cook for 5 minutes or until beef has browned.
  • MIX in beans, tomatoes and water. Increase heat to medium-high; bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until flavors blend and chili thickens, about 10 minutes. Serve topped with cheese.


Notes: Chili can be spooned into hollowed-out 5-inch bread bowls, topped with cheese and baked in a 350° F oven for 5 minutes or until cheese has melted.

Serve with sour cream, tortilla chips, diced avocado, black olives, chopped onions and/or hot sauce, if desired.


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