Chili and Cinnamon rolls
Anyone else ever heard of this combination? Or is my friend's lovely spouse a lone lunatic or genius? She's from Pennsylvania, if that makes a difference.
My question is: what kind of chili? I can see this combo working with Cincinnati style chili, which uses sweet spices anyway. Not so much with Texas style. But I guess I wouldn't know for sure unless I tried it.
Since you ask, this is reportedly the recipe with which the rolls were to be eaten:
Sautee in soup pot till tender:
1 cup finely chopped onions
2 cups fc celery
2 cups fc green pepper
4 cloves fc garlic
Add and bring to boil
2 1-lb cans chopped tomatoes, undrained
2 1-lb cans kidney beans, rinsed/drained
1 10-oz can Ro-tel diced tomatoes/green chilies
1 cup water
1 cup coarsely shredded carrots
2 large potatoes coarsely shredded
1 Tbs chili powder
1 Tbs parsley flakes
1-1/2 Tsp oregano
1-1/2 Tsp basil
1 Tsp cumin
1 Tsp allspice
Sounds like what I think of as normal American chili except maybe the allspice... What I thought was that maybe it would be OK if the cinnamon rolls weren't frosted, but apparently they are.
This is so funny to me, because I am from Nebraska & this is so normal to us! We eat our chili & have a cinnamon roll on the side. It's the best!!! Just give a try...you'll be pleasantly surprised!
My stepmother, from Kansas, served cinnamon rolls with chili. I still don't love them as a side, but the flavors do work as dessert after the chili. My secret chili ingredient is a dash of cinnamon.