Chili and Cinnamon Rolls

Description:

The combination of chili with cinnamon rolls may sound like a strange pairing for many Americans who never grew up with this pairing. However, this dish is a staple for many people who grew up in the Midwest and pockets of western states. This dish is believed to have originated in the 1960’s as a school lunch for kids, and is still served in school cafeterias and restaurants in parts of the country. This pairing is a comfort food for many Midwesterners and is worth trying!

Ingredients:

• 1 lb. ground beef (450 g)

• 1/2 medium onion, diced fine

• 1 clove garlic, minced

• 1 cup chopped tomatoes (120 g)

• 1 cup crushed tomatoes (120 g)

• 1 tbsp tomato paste (15 g)

• 1 tsp vegetable oil (5 ml)

• 1 chopped, seeded Jalapeño or green chili (optional)

• 1 can kidney beans

• 1 tbsp chili powder (17 g)

• 1 tbsp paprika (17 g)

• 1 tsp cumin (6 g)

• 1/2 tsp cayenne (3 g)

• Salt & pepper

• Shredded cheddar cheese

• Cinnamon rolls (see recipe)

Preparation:

Heat a pot over medium high heat and add the oil. Add the onions and cook for about 5 minutes, until softened. Then add the garlic and cook for another minute. Remove. Add more oil if necessary, then turn the heat to high and add the ground beef. Allow the meat to sear for 2-3 minutes, then break up with a spoon in the pot. Cook until meat is browned and liquid is cooked off. Add the chili powder, paprika, cumin & cayenne, and cook for 30 seconds. Then add the onions & garlic back, along with the chopped tomato, tomato puree, tomato paste, Jalapeño and beans. Bring to a simmer, then cook over low heat for 30 minutes. Season to taste with salt & pepper.

To serve, spoon chili into a bowl and top with cheese. Serve with cinnamon bun on the side.

Notes:

• You can dip the cinnamon bun into the chili or eat the two separately.