Author Topic: Dragon's Breath Chili  (Read 4294 times)

Offline DeShawn

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Dragon's Breath Chili
« on: March 16, 2013, 11:36:58 am »
I made this chili yesterday for a work activity--we were having a chili cookoff.  I didn't win, but this recipe was meaty, flavorful, and I really liked it.  Don't be too afraid of the long list of ingredients.  Most of them are part of what I called a "spice bomb" that I put in a sandwich bag and just dumped in at the right time.  It's also not as hot as it sounds.  This recipe is slightly modified from Guy Fieri's recipe on "Guy's Big Bite."

Ingredients
  • 2 Tbsp butter
  • 3 Tbsp bacon grease
  • 2 red bell peppers, diced (about 2 cups)
  • 2 jalapenos, minced (about 2 Tbsp)
  • 3 Anaheim chiles, roasted, peeled, chopped
  • 3 poblano chiles, roasted, peeled, chopped
  • 2 yellow onions, diced (about 2 cups)
  • 1 head garlic, minced (about 1/4 cup)
  • 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
  • 2 pounds ground beef, coarse grind
  • 1 pound bulk Italian sausage
  • 2 tsp granulated onion
  • 2 tsp granulated garlic
  • 3 Tbsp chili powder
  • 2 tsp hot paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp cayenne pepper
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 2 cups tomato sauce
  • 1 cup tomato paste
  • 2 (15.5-ounce) cans pinto beans, with juice
  • 2 (15.5-ounce) cans kidney beans, with juice
  • 1 bunch green onions, thinly sliced
  • 1 cup shredded cheddar

Preparation
To roast the Anaheim and poblano chiles (some stores in the US mis-label poblano chiles as pasilla peppers), put them on a grill grate over high heat, turning occasionally until the chiles are blackened.  Put the roasted chiles in a gallon-sized ziplock bag until cool enough to handle.  Using latex gloves, peel the blackened skin off of the chiles.  After peeling, remove the stems, ribs, and seeds from the inside of the chiles and chop.  This gives the chiles a nice, smoky flavor.

In a 12-inch deep dutch oven over a full spread of briquettes, add butter and bacon grease.  Add bell pepper, jalapeno, chiles, and onion and cook until caramelized, about 10 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 to 10 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.  Add beans.  Cook with 6-8 briquettes bottom heat and 8-10 briquettes top heat for 2 hours.  The chili should be bubbling slowly, not boiling.  If you desire a thinner chili, you can add a couple of cups of chicken stock with the beans.

Serve in bowls and garnish with green onions and shredded cheddar.

Serves 12.  (at least)

Incidentally, Darren's Game Day Chili (or a variation thereon) took the prize for "hottest chili" even though it was probably a 3 or 4 on a scale of 1 to 5.