Pork Chili and Bacon Cinnamon Rolls

Pork Chili

  • 1 lb. ground pork

  • 1-1.5 lbs pork sausage (we prefer Blue & Gold Sausage!)

  • 1 large white onion

  • 1 packet Williams Tex-Mex chili seasoning

  • 1 T minced garlic

  • 1 16 oz. can of Bush’s dark red kidney beans

  • 2 10 oz. cans of RO-TEL Chili Fixin’s

  • 1 14.5 oz can of Hunt’s Fire Roasted diced tomatoes1 12 oz. can of Hunt’s Tomato Paste

  • Garlic salt (to taste)

    *For added spice, add one seeded jalapeño

Directions:

  • Slightly brown the ground pork and sausage.

  • In a crockpot, add the browned meats, minced garlic, RO-TEL, tomatoes, seasoning, onions, kidney beans and jalapeño if you chose to use one.

  • Mix well.

  • Cook on low for 8-10 hours.

  • Add the tomato paste and garlic salt.

Cinnamon Rolls – Make while the chili is cooking to enjoy together!

Ingredients
Dough

  • 1 package of thick-cut bacon

  • 1 C warm milk

  • 1 tbsp. instant dry yeast

  • 2 tbsp. white granulated sugar

  • 1 tsp. salt

  • 3 tbsp. salted butter (softened)

  • 3 C all-purpose flour

Filling

  • 1/2 C salted butter (melted)

  • 1 C brown sugar

  • 2 tbsp. ground cinnamon

Icing

  • 8 oz. cream cheese (softened)

  • 1/2 C margarine

  • 2 C powdered sugar

  • 1 tsp. vanilla

Directions

  • Pre-heat oven to 425°.

  • Place bacon on a cooking sheet and bake for 20-25 minutes or until crispy.

  • Crunch up bacon and set to the side.

  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter and eggs. Add in flour. Using a dough hook, turn the mixer to a low speed.

  • Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more floud as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hards. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in the break making is always an approximation and you should go by feel.

  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

  • Lightly grease a baking sheet. Punch down the dough and roll into a 12” x 18” rectangle.

  • Brush the dough with 1/2 cup of melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Add the majority of the crumbled bacon to the roll. Leave 1/2 cup of bacon to top the rolls with. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

  • Place the slices onto a lightly greased 9” x 13” pan. Cover and let rise 30-45 minutes.

  • Preheat over to 325°. Bake for about 14 minutes, until just kissed with brown on top.

  • While the cinnamon rolls are baking, make the cream cheese icing by using a hand mixer to whip together the butter and cream cheese. Whip in powdered sugar and vanilla extract.

  • Frost the rolls while still warm and top with bacon.

  • Serve with a warm bowl of chili and experience the tasty Midwest classic!