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Dragon’s Breath Chili

06 Nov

Hello Everyone,

Here is the chili recipe I made for Ray’s chili/dessert contest, and the name fits it. You don’t taste the heat at first, but it comes back to hit you, hence the name Dragon’s Breath! It’s slightly adapted from a Guy Fieri, Food Network chef and host..

Dragon’s Breath Chili:

3 tbsp. olive oil

2 red bell pepper, chopped,

2 jalapenos, minced, seeds removed

4 anaheim chilis, roasted, peeled and chopped, seeds removed

3 poblano chilies, roasted, peeled, and chopped, seed removed

2 medium yellow onions, diced

1 large head garlic, minced

2 lbs. boneless sirloin steaks, 1/4-inch dice

1 lb. hot italian sausage

2 tsp. granulated garlic

3 tbsp. chili powder

2 tsp. sweet paprika

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. cayenne pepper

2 tsp. black pepper

4 (8oz,) cans unsalted tomato sauce

1 (12oz.) can tomato paste

12 oz. bottle of lager style beer, I used a brand from Montana, it was really good!

1 cup beef broth or stock

4 (15.5 oz.) can kidney beans, undrained

salt to taste

In a large stock pot, and over medium high heat, heat the olive oil. Add all the peppers, and onions, and cook until onions are soft, then add minced garlic. In another saute pan, brown the sirloin in batches and add to onion/pepper mixture. When done browning meat, add the sausage, break apart into chunks then add to meat/onion/pepper mixture. Add remaining ingredient’s (except the beans) and cook on medium-low heat for 2 hours. During last 15 minutes of cooking add beans and the liquid they come in. Add salt to taste. Serve with sour cream, crackers, extra hot sauce, and chopped green onions. If you’re not a chili head like me, better have some tums on hand!! 🙂

Until next time!

Amanda 🙂

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Posted by on November 6, 2011 in Meats, Soups

 

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