Chili In Bread Boats - cooking recipe

Ingredients

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)

Preparation

In a 5 to 6-quart pan, stir ground beef over high heat until crumbly, about 5 minutes.
Add onion and garlic; stir until onion is limp, about 5 minutes.
Reduce heat to medium and stir in chili powder, cumin and allspice.
Stir until spices are very fragrant, 1 to 2 minutes.
Add tomato sauce, green chilies and beans.
Simmer, uncovered, stirring occasionally, until sauce is thick and beans are hot, 5 to 10 minutes.
Add salt and pepper to taste.
(If made ahead, cool, cover and chill until the next day.
Reheat to use.) Slice through each roll, about 1/2 inch from top.
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.