Ingredients
4 small round bread rolls
2 tablespoon melted butter
1/2 teaspoon garlic powder
Salt, to taste
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 ounce) kidney beans, drained and rinsed
1 can (15 ounce) diced tomatoes
1/4 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 350°F. Carefully hollow out the centers of the bread rolls, leaving about 1/2 inch of bread on the bottom to create a bowl-like shape. Brush the outer edges of the bread bowls with the melted butter, then sprinkle with garlic powder and a pinch of salt. Bake the prepared bread bowls for 5-7 minutes, or until lightly crispy.
2. In a large skillet over medium heat, cook the ground beef until browned and crumbled. Add the chopped onion and minced garlic, and sauté until the vegetables are softened. Stir in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Simmer the chili for 15-20 minutes, allowing the flavors to meld and the mixture to thicken.
3. Carefully spoon the hot chili into the prepared bread bowls, dividing it evenly among the servings. Top each bowl with a generous sprinkle of shredded cheddar cheese and a dollop of sour cream. Finally, garnish with the chopped green onions for a pop of color and freshness.
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