For the refrigerator rolls, they have to sit in the refrigerator at least 8 hours, and up to 5 days. I usually make them the night before I want them. So, last night I started with 2 C very warm water and sprinkled in 2 1/2 tsp dry active yeast, then set aside. Microwave 1 C butter and 1/2 C shortening till it’s melted. Put that into a mixer bowl and add 1/4 C sugar. Mix using the paddle attachment till smooth. Add 1 egg and mix fil smooth. Pour in the yeast water and mix till smooth. With the plastic cover thing on to protect from flour flying everywhere, and the mixer on low, add in 4 C of self-rising flour slowly. Add 1 tsp salt and mix everything together till very smooth. The dough is the consistency of batter. Scrape the bowl and make sure everything is mixed well. Move it over to another bowl of you want your mixer bowl back (note that it will rise so you need a bowl big enough for that), then cover with plastic and put in the fridge.
So, now let’s start the chili. I made mine with ground buffalo meat (a friend went hunting to take out a buffalo that was killing the other buffalo and offered us some of the meat… It is the healthiest red meat because it is so lean and tastes like beef), but you can use ground beef, ground turkey, or whatever you like. Start with 2 Tbsp canola oil in a large cast iron skillet heated medium/high heat, then add in the meat and start browning it. After a few minutes, when it’s mostly browned, add in 1 C onion (I used 1 medium onion), and 2 cloves of garlic. Stir that around and finish cooking the meat. Add 2 tsp chili powder, 1 tsp salt, and 1 tsp pepper (more to taste). Stir around to coat everything. Reduce heat to medium low, and add in 1 can diced tomatoes, 1 Tbsp ketchup, 1 can tomato paste, and 1 can kidney beans (drained and rinsed). Stir it all around and let it simmer for at least 20 minutes, stirring occasionally.
While that is simmering, preheat the oven to 350 degrees. Spray a muffin tin, the scoop how ever many rolls you would like into the muffin tin. Bake for 20-22 minutes. I find that I make them pretty big so 22-24 minutes work best for me.
Once those are in the oven, chop some onion and shred some cheddar cheese for topping, then wait till it’s all ready.
Serve topped with onion, cheese, and sour cream. Also good on top is Fritos, but j forgot to buy those… Oops. Enjoy!