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:
6strips smoked baconchopped
1lg. red onionchopped
1/2lg. green bell pepperseeded & chopped
1/2lg. red bell pepperseeded & chopped
1 1/2lbs.ground beef
1(15 oz.) cankidney beans drained & rinsed
1(15 oz.) canpinto beansdrained & rinsed
1(15 oz.) canblack beansdrained & rinsed
1(15 oz.) candiced fire-roasted tomatoes with juice
1(6 oz.) cantomato paste
1jalapeñoseeded and finely diced
2c.beef stock
1T.dried oregano
2tsp.ground cumin
2tsp.kosher salt
1tsp.ground black pepper
1tsp.smoked paprika
2T.chili powder
1T.Worcestershire sauce
1T. mincedgarlic
3cinnamon sticks
CINNAMON ROLL CROUTONS:
1(8 oz. can)crescent rolls
2T.melted butter
CINNAMON SUGAR:
3T.granulated sugar
2tsp.ground cinnamon
ICING:
1/2c.confectioners’ sugar
1T.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.