Cowboy Crust & Nashville Hot Chili & Mini Cinnamon Rolls

Directions

Chili

1. Steep the chile pods in a medium pot of water. Bring the pot up with enough water to be able to cover the chili pods. Bring to a boil and then cover and turn off heat. Allow to steep for a minimum 10 minutes. I prefer about 30 minutes.

2. While the pods rehydrate, in a larger mixing bowl mix together the chuck steak, flour, and Cowboy Crust and Nashville Hot Seasonings together. Heavily coat the beef in flour and spice.

3. Season a sauté pan with vegetable oil on medium to medium high heat and sauté the seasoned chuck steak until golden brown on each side. Remove from pan into a mixing bowl and set aside.

4. Deglaze the pan and pour into the mixing bowl with beef.

5. In the sauté pan on medium heat sweat out the onions and serrano peppers, when tender add in garlic.

6. Add in the beef stock and bring to a simmer on medium heat.

7. Going back to your chile pods pot, remove from the water to a cutting board and remove seeds and stems.

8. Place the peppers in a blender with about 1-1.5 C water from the pot the pods steeped in and blend until smooth.

9. Run through sieve directly into the simmer stock. Stir well until dark in color.

10. Add in diced beef. bring back to a simmer. Add chocolate chips and stir until melted. Bring to a simmer on medium low heat then cover.

11. Cook for about an hour or until beef is tender.

12. Once tender add the masa harina slurry and thicken. Add about 1/3C at a time and thicken as needed. I prefer it to slowly run off the spoon.

13. Garnish with cheese cubes, chives, sliced red onion, radish, sour cream... whatever your heart desires. But Most importantly serve with mini cinnamon rolls.

Mini Cinnamon Rolls

1. In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.

2. In a small sauce pot, combine the sugar, butter, water and milk. Heat until mixture is hot and the butter is almost melted. Let the mixture come down to 120 degrees.

3. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.

4. Preheat the oven to 200 degrees F.

5. Knead the dough for about 6 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.

6. Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Roll the dough tightly, cut into 1 inch pieces.

7. Place the rolls flat into a lightly greased 9×13 baking dish and gently place a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes.

8. Remove the rolls from the oven and turn ON your oven to 375 degrees F. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.

9. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth.

10. Allow the cinnamon rolls to completely cool and then spread the frosting over the tops of the rolls.