Preheat oven to 375°F (175°C).
In a large pot, cook ground beef over high heat, breaking into small chunks with back of spoon, for about 15 minutes, until browned and completely cooked. Transfer to a large bowl.
Return pot to medium-high heat. Add oil, onion, garlic, chili powder, cumin and bay leaves. Cook, stirring frequently, for 2 minutes. Stir in beef, tomatoes, beans, corn, green pepper, chipotles and Worcestershire sauce and bring to a simmer. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
Meanwhile, score a rectangle or square into tops of buns. Remove bun tops and hollow out ⅔ of the insides of buns to create bowls for the chili. Arrange bread bowls onto large parchment-lined baking sheets. Sprinkle each with about 2 tbsp (30 ml) cheese.
Divide hot chili equally between bread bowls (about ¾ cup each). Make a well with a spoon in the middle of the chili. Crack 1 egg into each well.
Bake for 10-12 minutes or until eggs are cooked to desired doneness
Sprinkle chili bowls with green onion and season with salt and pepper.
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