You have to try this chili! I am always looking for a new chili recipe, but I'll be sticking with this one for awhile. I guess I just get bored with making the same kind of chili every Fall and my kids were having trouble eating the previous recipe because I was making it 'too spicy' for them! The original Guy Fieri recipe for this chili is probably very spicy, but I changed quite a few things based on what I had in my pantry and the heat factor.
Dragon's Breath Chili (Adapted from Guy Fieri)
Ingredients:
2 tablespoons butter
3 tablespoons canola oil
2 red bell peppers, diced (about 2 cups)
4 jalapeños, minced
3 poblano chiles, roasted, peeled, chopped (optional)
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
2 teaspoons onion powder
2 teaspoons garlic powder
3 tablespoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste (I used about 1/2 cup because it's all I had)
12 ounces lager beer or beef broth
1 cup chicken stock
2 (15.5-ounce) cans pinto beans, with juice
1 (15.5-ounce) can kidney beans, with juice
Directions:
In large stock pot over medium-high heat, add butter and oil. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. 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 powdered onions and 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(or beef stock) and chicken stock. Add beans, lower heat and simmer for 2 hours.
Serve with sour cream, shredded cheese and sliced green onion if desired! For an extra special treat with leftovers, we are always game for chili dogs!
2 tablespoons butter
3 tablespoons canola oil
2 red bell peppers, diced (about 2 cups)
4 jalapeños, minced
3 poblano chiles, roasted, peeled, chopped (optional)
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
2 teaspoons onion powder
2 teaspoons garlic powder
3 tablespoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste (I used about 1/2 cup because it's all I had)
12 ounces lager beer or beef broth
1 cup chicken stock
2 (15.5-ounce) cans pinto beans, with juice
1 (15.5-ounce) can kidney beans, with juice
Directions:
In large stock pot over medium-high heat, add butter and oil. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. 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 powdered onions and 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(or beef stock) and chicken stock. Add beans, lower heat and simmer for 2 hours.
Serve with sour cream, shredded cheese and sliced green onion if desired! For an extra special treat with leftovers, we are always game for chili dogs!
Enjoy!
Sarah
Oh my goodness, Matt would love this recipe!
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