The unlikely combination of Cinnamon Rolls and Chili is a sweet and spicy duo that kids and adults alike will fall in love with.
I’ll never forget the first time I found out that Cinnamon Rolls and Chili was a thing I thought they were joking.
Especially when they told me they used to eat it as school lunch.
But it turned out they weren’t joking.
It is a real thing.
And it’s gaining in popularity not just regional.
Growing up whenever my parents went on vacation without me (so rude) I always asked for two things.
A sweatshirt from the local college and the junior league cookbook from the city they were visiting.
I love junior league cookbooks.
Because I love learning about regional recipes.
I’m always fascinated by them.
And you can find some of the best recipes in them.
The combo of cinnamon rolls being served with chili is apparently a midwestern thing.
Which was served in school cafeterias.
And it’s so popular that Nebraska based restaurant chain Runza has the combo on their menu.
The last week of January my husband and I were avoiding cleaning the house by watching Food Paradise.
And one of the restaurant’s was serving their chili with a side of cinnamon rolls.
We both agreed we were intrigued and it looked good.
So for his birthday dinner we decided to give that a try.
We are TOTAL converts.
I will be making chili this way from now on.
So, so good.
Now I did not give a recipe for cinnamon rolls.
Almost everyone has one.
And you can buy canned ones if that’s your thing.
I personally used a brioche dough for mine.
No matter what type you make or buy make sure you have it covered in cream cheese frosting.
I tried both fondant and cream cheese and the cream cheese compliments the chili WAY more than the fondant.
The cream cheese frosting works kind of like sour cream does with chili.
I did however give a chili recipe.
It’s vegetarian but I give the option for those that eat meat as well.
I chose to use a ground beef substitute using Beyond Meat.
But if you don’t want any meat or meat substitute I suggest adding two extra cans of beans.
This particularly chili is more on the mild side.
Not only because I felt it would go best with the cinnamon rolls but because I’m allergic to capsaicin.
Capsaicin is found in peppers and what makes things spicy.
So all our food is made less spicy because of that.
So I invite you to be daring and give this a try.
I personally am bummed that I waited so long to try it.
And if you end up not being a fan you can always just eat them separately.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Vegetarian Dinner Recipes?
- 1 batch cinnamon rolls (you can even do store bought if you like)
- 20 oz Beyond Meat, ground (or ground beef)
- 1 TBSP vegetable oil
- 1 medium sweet onion, diced
- 2 TBSP minced garlic
- 3 TBSP chili powder
- 2 TBSP ground cumin
- 2 TBSP ground oregano leaves
- 2 tsp. ground coriander
- ½ tsp. cayenne pepper
- 3 cups vegetarian beef stock (or beef stock)
- 1 can crushed tomatoes (28 oz.)
- 1 TBSP red wine vinegar
- 2 cans kidney beans, drained and rinsed (15 oz.)
- salt to taste
- Sauté ground Beyond Meat (or beef) in oil in a large pot over medium heat until cooked through.
- Drain fat and return beef to the pot with diced onion, garlic, chili powder, cumin, oregano, coriander, and cayenne.
- Reduce heat to medium-low and cook until onion is soft, stirring occasionally, about 10 minutes.
- Stir in broth, crushed tomatoes, and vinegar.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Add beans and cook until heated through, about 5 minutes.
- Season with salt.
- Ladle chili into a bowl leaving room at the top.
- Place a cinnamon roll in the middle of the chili and serve.