Spicy Cinnamon Chili With Cinnamon Roll Croutons Recipes

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SPICY CINNAMON CHILI WITH CINNAMON ROLL CROUTONS



Spicy Cinnamon Chili with Cinnamon Roll Croutons image

Cinnamon in chili might sound 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 for this chili, Enjoy!

Provided by Cooking Mamas

Categories     beef     Entrée     Soup

Number Of Ingredients 31

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

Steps:

  • 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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