Best Dragon Breath Chili Guy Fiero Recipes

Dragon's Breath Chili image

Provided by adopt a greyhound

Categories < 4 Hours

Time 3h20m

Yield 1 large pot, 10-15 serving(s)

Number Of Ingredients 26

2 tablespoons butter
3 tablespoons bacon grease or 3 tablespoons canola oil
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 anaheim chilies, roasted, peeled, chopped
3 poblano chilies, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 lb boneless chuck, trimmed and cut into 1/4-inch cubes
2 lbs ground beef, coarse grind
1 lb bulk Italian sausage
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15 1/2 ounce) cans pinto beans, with juice
2 (15 1/2 ounce) cans kidney beans, with juice

Steps:

In large stock pot over high heat, add butter and bacon grease.
Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer.
Add chuck and brown.
Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much.
Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute.
Add in tomato sauce and paste and stir for 2 minutes.
Stir in beer and chicken stock.
Add beans, lower heat and simmer for 2 hours.
Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.

Dragons Breath Chili image

Provided by Julia Ferguson

Categories Chili

Time 3h

Number Of Ingredients 26

2 Tbsp butter
3 Tbsp bacon grease or canola oil
2 red bell peppers, diced (abt 2 cups)
2 jalapenos, minced (abt. 2 tbsp)
3 anaheim chilies, roasted peeled and chopped
2 yellow onions, diced (abt. 2 cups)
1 head, garlic minced (abt. 1/4 cup)
1 lb boneless chuck roast, trimmed and cut into 1/4" cubes
2 lb ground beef, coarse grind
1 lb bulk, italian sausage
2 tsp onion powder
2 tsp garlic powder
2 tsp hot paprika
2 tsp ground cumin
2 tsp ground corriander
2 tsp cayenne pepper
2 tsp kosher salt
2 tsp black pepper
2 c tomato sauce
1 c tomato paste
12 oz lager beer
1 c chicken stock
2 15 oz kidney beans, with juice
1 15 oz pinto beans, with juice
1 bunch green onions, thinly sliced
1 c shredded cheddar cheese

Steps:

1. In large pot, over high heat add butter and bacon grease or canola oil.
2. Add bell pepper, jalapeno, chilies and onion. Cook until carmalized, about. 5 min. Add garlic and saute one min longer.
3. Add chuck and brown. Add ground beef and sausage. Cook until meat is nicely browned and cooked through.
4. Add in all the spices and cook for 1 min.
5. Add in tomato sauce and paste and stir for 2 min. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. Serve in bowls, garnish with green onions and cheddar cheese.
6. NOTES: 1. left out butter and bacon grease, used 5 tbsp canola oil 2. did not use anaheims, only used jalapenos 3. instead of chuck roast, used 1 lb. lean ground chuck 4. replaced hot paprika with smoked paprika 5. left out salt 6. instead of lager beer, used 12 oz chicken broth 7. drained juice from all beans 8. replaced 1 can of kidney beans with 1 can of black beans 9. left out green onions 10. served with sour cream