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!
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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