Ingredients
1 lb. ground beef
2 cloves garlic, minced
1 onion, chopped
2 tsp. cumin
1 tsp. chipotle powder
2 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cinnamon
kosher salt
Freshly ground black pepper
2 c. crushed tomatoes
2 c. beef broth
1 c. frozen corn
4 sourdough bread rolls, scooped out into bowls
1 c. Grated Cheddar
1/4 c. chopped green onions
sour cream
Preparation
Step 1Preheat oven 350°.
Step 2In a large pot over medium-high heat, brown beef, breaking up using a wooden spoon. Add garlic, onion, cumin, chipotle powder, chili powder, garlic powder, and cinnamon, and season with salt and pepper; sauté until softened, about 5 minutes. Add crushed tomatoes, broth and corn; simmer on medium-low for 10 minutes.
Step 3Meanwhile, toast bread bowls on a sheet pan until lightly toasted and slightly dried out, 3 to 4 minutes.
Step 4Ladle beef chili into the warm bread bowls and top with cheddar, green onions and a dollop of sour cream.
