Menu Enter a recipe name, ingredient, keyword...

perryvail

Dragon's Breath Chili

By

Google Ads
Rate this recipe 4.5/5 (14 Votes)
Dragon's Breath Chili 1 Picture

Ingredients

  • 3 tablespoons bacon grease or canola oil
  • 2 tablespoons unsalted butter
  • 3 Anaheim chiles, roasted, peeled, chopped
  • 3 poblano chiles, roasted, peeled, chopped
  • 2 red bell peppers, diced
  • 2 jalapenos chiles, minced
  • 2 yellow onions, diced
  • 1 head garlic, minced
  • 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
  • 2 pounds ground beef, coarse grind
  • 1 pound bulk Italian sausage
  • 3 tablespoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons hot paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 cups tomato sauce
  • 1 cup tomato paste
  • 12 ounces lager beer
  • 1 cup chicken stock
  • Two 15.5-ounce cans kidney beans, with juice
  • Two 15.5-ounce cans pinto beans, with juice

Details

Adapted from foodnetwork.com

Preparation

Step 1

Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.

Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.



Read more at: http://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe.html?oc=linkback

‚Äč

Review this recipe