In a large 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. 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 and spoon the chili into them, allowing the chili to overflow.
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