Chili in Bread Boats

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.