Entree: United States – Nebraska, Great Plains United States – Nebraska Chili and Cinnamon Rolls

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

- For the chili:
- 2 lb (907 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 2 tsp (10 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) cayenne pepper (optional; adjust to taste)
- 2 tbsp (30 ml) tomato paste
- 1 (28 oz) can diced tomatoes (796 g)
- 1 (15 oz) can tomato sauce (425 g)
- 2 cups (480 ml) beef broth
- 2 (15 oz) cans kidney beans, drained and rinsed (2 x 425 g)
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- Optional garnishes: shredded cheddar cheese, chopped onion, sour cream, sliced jalapeno (measure as desired)
- For the cinnamon rolls (makes ~12 rolls, ~2 per person):
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (56 g) unsalted butter, melted
- 1 large egg, approx. 50 g, room temperature
- 3 1/2 to 4 cups (440–500 g) all-purpose flour
- 1/2 tsp (2.5 ml) salt
- Filling:
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 2 tbsp (15 g) ground cinnamon
- Icing:
- 1 to 1 1/2 cups (120–180 g) powdered sugar
- 2–3 tbsp (30–45 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract
- Pinch of salt

Instructions

Short Description:
Hearty Nebraska-style beef-and-bean chili served alongside sweet, soft cinnamon rolls — a classic Great Plains pairing that balances savory, spiced meat with a warm, sugary bread for a distinctive home-cooked main course.

Regional Notes:
This Nebraska version pairs a beef-and-bean chili (mild-to-medium spicing, tomato-forward) with sweet yeast cinnamon rolls rather than the more common cornbread accompaniment found elsewhere. The combination reflects Great Plains comfort-food traditions where farmhouse rolls and a robust meat-and-bean chili make a complete, filling meal.

1. Prepare the cinnamon roll dough: in a small bowl, whisk warm milk, yeast, and 1 tsp (4 g) of the granulated sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine remaining sugar, melted butter, egg, and the yeast mixture. Stir in 2 cups (250 g) flour and the salt until a shaggy dough forms; add remaining 1 1/2 to 2 cups (190–250 g) flour a little at a time until the dough is soft and slightly sticky but pulls from the bowl.
3. Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot 45–60 minutes until doubled.
4. While dough rises, begin the chili: heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if needed, leaving a tablespoon for flavor.
5. Add chopped onions to the beef and cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
6. Stir in chili powder, cumin, smoked paprika, oregano, and optional cayenne; cook 1 minute to bloom spices. Add tomato paste and cook 1–2 minutes, stirring.
7. Add diced tomatoes, tomato sauce, beef broth, drained beans, brown sugar, Worcestershire sauce, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, 30–45 minutes, stirring occasionally; adjust seasoning to taste.
8. Shape the rolls: after dough has doubled, punch down and roll out on a lightly floured surface into a rectangle about 16 x 12 inches (40 x 30 cm). Spread the softened filling butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture over the butter, pressing lightly.
9. Starting at a long edge, tightly roll the dough into a log. Pinch seam to seal. Cut into 12 equal rolls and place cut-side up in a greased 9 x 13 inch (23 x 33 cm) baking pan. Cover and let rise 25–30 minutes while chili continues to simmer; preheat oven to 350°F (175°C) in final 10 minutes of rising.
10. Bake rolls for 22–28 minutes, until golden brown and cooked through. If rolls brown too quickly, tent lightly with foil during the last 5–8 minutes.
11. Make the icing: whisk powdered sugar, 2 tbsp (30 ml) milk, vanilla, and a pinch of salt until smooth; add remaining milk as needed to reach pourable consistency.
12. When rolls are out of the oven, let sit 5 minutes, then drizzle or spread icing over warm rolls.
13. Final assembly: taste and adjust chili seasoning (salt, pepper, chili powder) and keep warm. Serve 1–2 generous ladles of chili per person with 2 warm cinnamon rolls alongside. Offer garnishes (cheese, onion, sour cream) for the chili.
14. Store leftovers separately: chili keeps refrigerated 3–4 days or frozen up to 3 months; cinnamon rolls keep covered in the refrigerator 2–3 days and are best reheated in a warm oven.