Zeta Tau Alpha Chili and Cinnamon Rolls

WAY back when I was in college we had a wonderful cook in our house (Zeta Tau Alpha) named Bobbi.  She told the best stories and had a heart of gold.  On Friday’s she always served chili and cinnamon rolls.  Some may think this an odd combination but just wait until you try it.

Chili

2 tablespoons olive oil 2 onions, chopped 2 to 3 tablespoons minced garlic 1 pound ground beef 1 pound beef sirloin, cubed 2 (14.5 ounce) cans peeled and diced tomatoes with juice ( I use Muir Glen Organic Fire Roasted) 1 (12 fluid ounce) can or bottle dark beer 1 cup strong brewed coffee or shot of espresso 3 (6 ounce) cans tomato paste 1 (14 ounce) can beef broth

1/3 cup packed dark brown sugar 4  tablespoons chili powder 1 tablespoon cumin seeds 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper (optional) 1 teaspoon ground coriander 1 teaspoon salt 2 (15 ounce) cans dark kidney beans 2 (15 ounce) cans chili beans

1.	Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2.	Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in two cans of beans (one of each kind) . Reduce heat to low, and simmer for 1 1/2 hours minimum. I then take an immersion blender and blend the remaining two cans of beans to make a thick paste.  Stir in the paste to the pot.  This adds thickness.  I like my chili very thick.NOTES:  I have used black beans and great northern beans as well in this recipe with the chili beans and they add a nice contrast. I have also let the pot simmer on low all day before adding paste.  If this is the case, you will probably need less paste to thicken.
	Cinnamon Rolls: 3/4 cup milk 1/4 cup butter, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt 1/4 cup water 1 egg Topping: 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup butter, softened 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.  Preheat oven to 375 degrees. 2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. 3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter for the topping 4. Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture.  Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in  lightly greased 9×13 pan. Cover and let rise until doubled, about 30 minutes.  Bake in the preheated oven for 30 minutes, or until golden brown.