SPICY CINNAMON CHILI WITH CINNAMON ROLL CROUTONS
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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