Chili Sloppy Joes on Brioche Buns

In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.

Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes (undrained), kidney beans (drained and rinsed), chili beans (undrained), tomato paste, chili powder, cumin, oregano, beef broth, brown sugar, Worcestershire sauce, salt, and pepper.

Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally to prevent sticking. The longer it simmers, the more flavorful it will become.

While the chili is simmering, slice the brioche buns in half. Melt the butter in a skillet over medium heat. Toast the buns, cut-side down, until golden brown and crispy.

Spoon the chili onto the toasted brioche buns and serve immediately.