Instructions: In a soup pot, combine the ground beef and garlic over medium-high heat and brown for 10 minutes. Add the crushed tomatoes, kidney beans, onion soup mix, and chili powder, mix well and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 30 minutes.

Meanwhile, cut a 1 1/2-inch circle off the top of each roll and remove the bread circles, hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls. Reserve the circles to serve with the chili for dunking. Place the bread bowls on plates and spoon the chili into them, allowing the chili to overflow.

This recipe yields 8 servings.

Comments: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers.

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