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Spicy Cinnamon Chili with Cinnamon Roll Croutons

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Spicy Cinnamon Chili with Cinnamon Roll Croutons

Cinnamon in chili might sound a bit strange at first, but it really does add a great depth of flavor. Top it with cinnamon roll croutons and you might think I’ve gone crazy! Nope, I’m just crazy about this chili, Enjoy!
Course: Entrée, Soup
Cuisine: American, Mexican
Servings: 8

Ingredients

CHILI:

  • 6 strips smoked bacon chopped
  • 1 lg. red onion chopped
  • 1/2 lg. green bell pepper seeded & chopped
  • 1/2 lg. red bell pepper seeded & chopped
  • 1 1/2 lbs. ground beef
  • 1 (15 oz.) can kidney beans drained & rinsed
  • 1 (15 oz.) can pinto beans drained & rinsed
  • 1 (15 oz.) can black beans drained & rinsed
  • 1 (15 oz.) can diced fire-roasted tomatoes with juice
  • 1 (6 oz.) can tomato paste
  • 1 jalapeño seeded and finely diced
  • 2 c. beef stock
  • 1 T. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. smoked paprika
  • 2 T. chili powder
  • 1 T. Worcestershire sauce
  • 1 T. minced garlic
  • 3 cinnamon sticks

CINNAMON ROLL CROUTONS:

  • 1 (8 oz. can) crescent rolls
  • 2 T. melted butter

CINNAMON SUGAR:

  • 3 T. granulated sugar
  • 2 tsp. ground cinnamon

ICING:

  • 1/2 c. confectioners’ sugar
  • 1 T. milk

Instructions

  • In a Dutch oven, over medium heat, cook bacon until crisp, stirring often to cook evenly.
  • Remove the bacon to a paper towel-lined plate.
  • Add the onions and peppers to the pot, cook until tender. Add the ground beef, cook, until browned. Drain off any excess grease.
  • Add the remaining ingredients and cooked bacon to the pot, stir to combine. Bring to a boil, reduce heat, cover, and simmer on low for 45 minutes. Remove the cinnamon sticks.
  • Meanwhile, prepare cinnamon roll croutons. Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
  • Pop open the crescent rolls. Divide/pull crescent dough in half. Unroll each half to make two rectangles patching the seams (you should have 4 rectangles). Brush each rectangle with melted butter and sprinkle with cinnamon sugar.
  • Roll each rectangle into a log beginning with the long side. Cut into 1/2 -inch pieces (you should have about 14 pieces per log for a total of 56 cinnamon rolls). Place 28 rolls onto each prepared baking sheet.
  • Bake for 8-10 minutes until lightly golden. Cool slightly then glaze each cinnamon roll crouton with icing.
  • Ladle chili into bowls and top with cinnamon roll croutons.

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