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. Note: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers. Recipe by: MR FOOD Posted to brand-name-recipes by Meg Antczak
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 554 (61%)|
|Amt Per Serving||% DV|
|Total Fat 61.5g||82 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 172.6mg||53 %|
|Sodium 1038.3mg||36 %|
|Potassium 1019.9mg||27 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 40.2g|
|Protein 44.9g||64 %|
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Calories per serving: 914
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