• 8 Turano Brioche Rolls
• 1 ¾  pounds ground beef (85/15)
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 white onion, chopped and divided
• 1 green bell pepper, diced
• 1 clove garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ¼ cup brown sugar
• 2 cups tomato puree
• ¼ cup ketchup
• 1 cup beef broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• Topping: green onion

① In a large skillet over medium‑high heat, add the ground beef, salt, pepper, ¾ of the white onion, and the green bell pepper. Cook, breaking apart the beef but leaving some chunks, for about 5‑6 minutes.
② Reduce heat to medium. Add garlic, chili powder, cumin, brown sugar, tomato puree, ketchup, and beef broth. Cook until the sauce starts to evaporate and the mixture becomes “sloppy” (about 5‑6 minutes).
③ Remove the Brioche Rolls from the package. Separate the top buns from the bottom, keeping the 4 intact.
④ To build the sandwich, start by sprinkling shredded cheese on the bottom buns, then spoon the chili sloppy joe mixture on top. Add the remaining white onion, more shredded cheese, and a dollop of sour cream. Finish with chopped green onions.
⑤ Pull apart the Brioche Rolls to serve and enjoy!