Prep/Cook Time: 50 minutes
- 2 tablespoons vegetable oil
- 1 cinnamon stick
- 1 medium red onion, minced
- 1 tablespoon store-bought ginger-garlic paste
- One 14.5-ounce can fire-roasted diced tomatoes or 2 large tomatoes, diced
- 1 1⁄4 pounds ground beef or ground turkey
- 1⁄2 teaspoon red chile powder
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon ground coriander
- One 15- to 16-ounce can red kidney beans, drained
- 1 1⁄2 cups water
- Four 1-pound round loaves sourdough bread at least 5 inches across
- Table salt
- Finely chopped onion and green chiles (optional) for garnish
- In a large lidded skillet, heat the vegetable oil over medium-high heat. When the oil begins to shimmer, add the cinnamon stick. When the stick begins to sizzle, add the onion and ginger-garlic paste. Sauté, stirring, until the onion is golden brown, 7 to 8 minutes. Add a few tablespoons of water if the onion starts to stick to the pan.
- Add the tomatoes. Cook for about 15 minutes or until the oil begins to leave the sides of the mixture.
- Add the beef and cook for 10 to 12 minutes, breaking up the meat with a spatula.
- Add the chile powder, turmeric, cinnamon, cloves, and coriander. Mix well. Cook for about 2 minutes.
- Add the kidney beans and 1 1/2 cups water. Cover and cook for another 12 to 15 minutes, until the beef is cooked through.
- While the chili is cooking, prepare the bread bowls: Cut 1/2 inch off the top of each loaf. Gently scoop out the bread from inside the loaf, using care to leave a generous 3⁄4-inch shell intact.
- Once the chili is cooked, remove the cinnamon stick, spoon a cupful of chili into each bowl, salt to taste, garnish with onion and chiles (if using), and serve immediately.