Chili In Bread Boats

• 1 lb. lean ground beef
• 1 large onion, chopped
• 1 clove garlic, pressed or minced
• 3 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. ground allspice
• 1 can (16 oz.) tomato sauce
• 1 can (7 oz.) diced green chilies
• 1 can (15 1/4 oz.) kidney or pinto beans, drained
• salt and pepper
• 6 sourdough French rolls (3 x 5 inches)
• 6 thin slices (6 oz.) Provolone cheese
• 1/2 c. sour cream (optional)

1. In a 5 to 6-quart pan, stir ground beef over high heat until crumbly, about 5 minutes.
2. Add onion and garlic; stir until onion is limp, about 5 minutes.
3. Reduce heat to medium and stir in chili powder, cumin and allspice.
4. Stir until spices are very fragrant, 1 to 2 minutes.
5. Add tomato sauce, green chilies and beans.
6. Simmer, uncovered, stirring occasionally, until sauce is thick and beans are hot, 5 to 10 minutes.
7. Add salt and pepper to taste.
8. (If made ahead, cool, cover and chill until the next day.
9. Reheat to use.) Slice through each roll, about 1/2 inch from top.
10. Lift off cut portion and hollow out insides of base to make a shell 1/4 inch thick then pull soft bread from top to make lid about 1/4 inch thick; reserve scraps for another use.

lean ground beef, onion, clove garlic, chili powder, ground cumin, ground allspice, tomato sauce, green chilies, kidney, salt, rolls, thin, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744759 (may not work)