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Dragon's Breath Chili -Andy Lundequam

I’ve made this chili a few times now and I’m always surprised at how good it is! Warning, it is on the hotter side so you may want to dial the spices back a bit if that’s not something you like.


Total cook time: 2.5 hours
Cooking difficulty: Easy
Feeds: ~10-12


  • 2 tablespoons butter
  • 3 tablespoons bacon grease or canola oil
  • 2 red bell peppers, diced (about 2 cups)
  • 2 jalapenos, minced (about 2 tablespoons)
  • 3 anaheim chiles, roasted, peeled, chopped
  • 3 poblano chiles, roasted, peeled, chopped
  • 2 yellow onions, diced (about 2 cups)
  • 1 head of garlic, minced (about ¼ cup)
  • 1 lb. boneless chuck, trimmed and cut into ¼ inch cubes
  • 2 lbs. ground beef, coarse ground
  • 1 lb. bulk italian sausage, (I get the spicy variety)
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • 3 tablespoons chili powder
  • 2 teaspoons hot paprika (smoked paprika also works)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 teaspoons cayenne pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 cups tomato sauce
  • 1 cup tomato paste
  • 12 oz. lager beer
  • 1 cup chicken stock
  • 2 (15.5 oz.) cans pinto bean with juice
  • 2 (15.5 oz.) cans kidney beans with juice

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.