Categories: Mexican, Soup & Stew

Ingredients

• 1 pounds ground beef
• 1 teaspoon minced garlic
• 1 28 ounce can crushed tomatoes
• 2 15 ounce cans red kidney beans, undrained
• 1 envelope dry onion soup mix
• 3 tablespoons chili powder (more to taste)
• 8 Kaiser Rolls

Directions

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

2. This is a pretty thick chili so be careful not to burn on bottom. Meanwhile, cut a 1 1/2 – 2 1/2 inch circle off the top of each roll (size of circle depends upon size of your roll). Remove the bread circles, reserve the circles to serve with the chili for dunking. Hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls. Place the bread bowls on plates (or shallow bowls) and spoon the chili into them allowing the chili to overflow.

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