Dragon's Breath Chili
By perryvail
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
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