Step 1

Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.

Step 2

In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.

Step 3

Pour the hot cream mixture over the chocolate, then let sit for 2–3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.

Step 4

Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.

Step 5

Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.

Step 6

Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.

Step 7

Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.

Step 8

With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.

Step 9

Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.

Step 10

In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.

Step 11

Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5–6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3–4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.

Step 12

Serve the churros immediately with the chocolate sauce for dipping.

Step 13

Enjoy!