Beef Chili in a Bread Bowl

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

DIRECTIONS

1. Preheat oven 350°.
2. In 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.
3. Meanwhile, toast bread bowls on a sheet pan until lightly toasted and slightly dried out, 3 to 4 minutes.
4. Ladle beef chili into the warm bread bowls and top with cheddar, green onions and a dollop of sour cream.