Open-Faced Gourmet Chili Burger Toastie with Avocado and Smoked Cheddar

1.Prepare the Gourmet Chili Beef: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

2.Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.

3.Stir in the tomato paste, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to toast.

4.Pour in the beef broth and season generously with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

5.Prepare the Toastie Base: Preheat your oven broiler (grill) to high. Spread softened butter evenly on one side of each slice of sourdough bread.

6.Toast the Bread: Place the bread butter-side down on a baking sheet. Broil for 1-2 minutes until lightly golden and crisp. Flip the slices and toast the other side for 30 seconds to lightly crisp the surface.

7.Assemble and Broil: Spoon a generous amount of the hot chili beef mixture onto the untoasted side of each bread slice, spreading it evenly. Top the chili with a layer of grated smoked cheddar cheese.

8.Return the toasties to the broiler. Cook for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and slightly browned in spots.

9.Garnish and Serve: Carefully remove the toasties from the oven. Top each open-faced toastie with slices of fresh avocado. Dollop with sour cream or crème fraîche, sprinkle with fresh cilantro, and serve immediately with a lime wedge on the side for squeezing.