The strange and controversial combination of chili and cinnamon rolls is a Midwest classic. How did they become such an iconic pairing?
Chili and Cinnamon Rolls
Everyone seems to have an odd food pairing that they swear by. It could be peanut butter on burgers, apple pie with cheese or the ever-controversial pineapple on pizza. But have you ever heard about chili and cinnamon rolls? The sweet-and-savory combo may seem strange to those outside a very limited geographical zone, but in Iowa and Nebraska, it’s a local delicacy.
The History of Chili and Cinnamon Rolls
According to the Des Moines Register, the strange combo likely has its origins in the school cafeteria. Back in the ’60s, many school cafeterias were staffed by retired farm wives. Their ingenuity and knack for creating hearty meals from inexpensive ingredients led to some unusual concoctions. Combine kid-favorite cinnamon rolls with bean and vegetable chili, et voila! You have a dish that’s fun to eat and fulfills the daily nutrition guidelines … at least the ones set in 1946!
As those cafeteria kids grew into adults, their fondness for this pairing never waned. Iowa and Nebraska kids are still raised on hearty dinners of cinnamon rolls and chili to this day.
How to Make Chili and Cinnamon Rolls
To make chili and cinnamon rolls, start by preparing a tube of the best store-bought cinnamon rolls or homemade cinnamon rolls.
As they bake, prepare the chili. Feel free to use your favorite chili, but we love this tried-and-true recipe. In a large saucepan, cook 1 pound of ground beef, 1 chopped onion and 1 chopped green pepper over medium heat until the meat is no longer pink. Drain the excess liquid and return the saucepan back to the heat. Next, add 2 to 3 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, 1 can of Mexican stewed tomatoes and 1 can of chili beans. Cover the saucepan with its lid and simmer the chili for 20 minutes. Scoop the chili into bowls and, if desired, top it with shredded cheddar cheese. Serve it with the cinnamon rolls.
How to Serve Chili and Cinnamon Rolls
Some swear that dunking the cinnamon roll in the chili is the only correct way to eat the two together. Others believe the pair is best served side by side, but never mixed.
My boyfriend Brett, a born-and-bred Iowan from a town just past the border between Iowa and Nebraska, makes the dish as comfort food whenever he’s missing home. (He’s firmly on the “never dunk” side of the debate, if you were wondering.) “It’s just a good combination,” Brett says. “The sweet spiciness of the cinnamon rolls complements the savory flavor of the chili.”
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Ingredients
- 1 tube (12.4) refrigerated cinnamon rolls with icing
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 to 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 can (14-1/2 ounces) Mexican stewed tomatoes
- 1 can (16 ounces) chili beans, undrained
- Shredded cheddar cheese, optional
Directions
- Prepare cinnamon rolls according to package directions.
- Meanwhile, in a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. If desired, top with shredded cheddar cheese. Serve with cinnamon rolls.
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