Chili Cinnamon Cookies Recipes

CINCINNATI CHILI I

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
• Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
• Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
• It is the best if you now refrigerate overnight.
• Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

EASY FIRECRACKER CINNAMON CHILI

Steps:

• Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
• While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
• Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
• Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings.

CHOCOLATE CHIP CHILI COOKIES

Steps:

• Cream the butter and sugars.
• Beat in the egg and vanilla essence.
• Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
• Fold through the chocolate bits.
• Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
• Bake for 15- 18 minutes at 350F Allow to cool slightly.
• Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.

SPICY CINNAMON CHILI WITH CINNAMON ROLL CROUTONS

Steps:

• In a Dutch oven, over medium heat, cook bacon until crisp, stirring often to cook evenly.
• Remove the bacon to a paper towel-lined plate.
• Add the onions and peppers to the pot, cook until tender. Add the ground beef, cook, until browned. Drain off any excess grease.
• Add the remaining ingredients and cooked bacon to the pot, stir to combine. Bring to a boil, reduce heat, cover, and simmer on low for 45 minutes. Remove the cinnamon sticks.
• Meanwhile, prepare cinnamon roll croutons. Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
• Pop open the crescent rolls. Divide/pull crescent dough in half. Unroll each half to make two rectangles patching the seams (you should have 4 rectangles). Brush each rectangle with melted butter and sprinkle with cinnamon sugar.
• Roll each rectangle into a log beginning with the long side. Cut into 1/2 -inch pieces (you should have about 14 pieces per log for a total of 56 cinnamon rolls). Place 28 rolls onto each prepared baking sheet.
• Bake for 8-10 minutes until lightly golden. Cool slightly then glaze each cinnamon roll crouton with icing.
• Ladle chili into bowls and top with cinnamon roll croutons.

CHILI-CINNAMON COOKIES

Steps:

• If you are using dried chili crunch them as fine as possible and measure then 1/2 teaspoon.
• In the bowl of your food processor add the first six ingredients.
• Heat a pan over medium high heat and roast the grounded almonds until golden. Immediately remove from heat and add to the other ingredients.
• Cut butter into pieces and add to flour mixture. Add egg yolk.
• Mix in your food processor until dough is formed. Take dough out of the bowl, knead once or twice and then form a roll (this will make it easier to divide dough later).
• Wrap dough roll into cling film a put it into fridge for 30 minutes. Line out baking tray(s) with parchment paper.
• Take dough out of the fridge and cut roll into 10 slices. Cut each slice into 4 pieces. You should now have 40 little dough pieces.
• Roll each pice into a roll of about 3 to 4 inches in lenght. The middle of each roll should be a bit thicker and let the roll taper off towards the ends. Put the rolls onto the baking tray forming a "C" (half-moon shape).
• Put the baking tray(s) in a cold place for about 30 to 60 minutes.
• Meanwhile preheat oven (390 F, 200 C).
• Bake the cookies for 10 minutes. Let them cool completely on a cooling rack. Dust them with (unsweetened) cacao powder.
• NOTE: cooking time is given for one baking tray. Time to make includes 60 minutes for cooling the dough.
• NOTE: I put the cookies on the baking tray into the fridge for 30 minutes. It is important to keep the formed cookies for 30 minutes in a cold place. The butter in the cookies has to be cooled completely.
• NOTE: these cookies are very spicy. If you don't like them spicy reduce the amount of cayenne pepper / dried chili pepper.

FUDGY, SPICY CINNAMON CHILE BROWNIES RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F. In a small saucepan over low heat (or in a bowl over a pot of boiling water), melt the chocolate and butter with the chile, cinnamon, and salt, stirring occasionally. Set aside to cool.
• Line a 9" x 9" metal baking pan with parchment paper or aluminum foil. Use enough to create a lip over the sides of the pan. If using foil, lightly grease with butter.
• In a mixing bowl, combine the melted chocolate mixture with the sugar. When combined, add the eggs. Mix till smooth, then fold in the flour. Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 30 minutes.
• Using the parchment or foil lip, remove the brownies from the pan and cool completely. To greatly improve the texture and flavor, wrap the brownie slab in plastic and let it sit for several hours or up to overnight at room temperature. Slice into 9 large, 16 medium, or 25 small squares, and serve. This Recipe Appears In Spice Hunting: Pairing Chilies and Chocolate