Chili So Chili It’s Hot!

17 Jan

My husband loves chili and loves sausage and a while ago we had chili with sausage at a friend’s house but I never got the recipe so I decided to find one and I did-Dragons Breath Chili by Guy Fieri-it is delicious! When I first started to read the recipe I was bit overwhelmed by all the ingredients but then when I really read it, it wasn’t so bad, lots of spices and several different kinds of chiles that add great flavor.  The recipe calls for roasting and peeling the chiles which wasn’t so bad either, I googled it and it is very simple and doesn’t take much time-if I can do it so can you! 

Dragons Breath Chili

Dragons Breath Chili with nice!

2 Tablespoons Butter
3 Tablespoons Bacon Grease or 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 Garlic-minced, about 1/4 Cup
1 lb Boneless Chuck-trimmed and cut into 1/4″ cubes
2 lbs Ground Beef
1 lb Bulk Italian Sausage
2 tsps Granulated Onion
2 tsps Granulated Garlic
3 Tblsps Chili Powder
2 tsps Hot Paprika
2 tsps Ground Cumin
2 tsps Coriander
2 tsps Cayenne Pepper
2 tsps Kosher Salt
2 tsps Freshly Ground Black Pepper
2 Cups Tomato Sauce
1 Cup Tomato Paste
12 Ounces Lager Beer
1 Cup Chicken Stock
2-15.5 Oz Cans Pinto Beans with the liquid
2-15.5 Oz Cans Kidney Beans with the liquid
1 Bunch Green Onions-thinly sliced
Shredded Cheddar Cheese
 In a large stock pot over high heat, add butter and bacon grease. (I used oil not bacon grease, I try to be somewhat healthy.) Add bell pepper, jalapeno, chiles and onion and cook until carmelized, 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 the meat about 7 to 10 minutes until cooked through. Now this is where I would do things differently, once the peppers, chiles and garlic were cooked I would take them out of the pot and put aside, then brown the meats, drain the fat and then put the chile mixture back in with the meat otherwise it is very greasy. 
Once the meat is cooked and the chile mixture is in with it, add the granulated onion, 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, chicken stock and beans, lower heat and simmer for 2 hours.
I like to serve my chili with rice and of course sprinkle with shredded cheese and green onions. The sausage is a very tasty addition and made my husband very happy…like Mom always says “the way to a man’s heart is through his stomach!”

4 Responses to “Chili So Chili It’s Hot!”

  1. Vivian January 23, 2012 at 11:47 am #

    I couldn’t have asked for a better blog. You happen to be always at hand to offer excellent guidance, going straight away to the point for easy understanding of your site visitors. You’re really a terrific pro in this subject matter. Many thanks for being there visitors like me.


  2. Tracy January 21, 2012 at 6:56 pm #

    This is by far the best chili I ever made and it definetly lives up to it’s name. Thanks, Stina!!


  3. Main Street Musings Blog January 18, 2012 at 10:58 am #

    I trust you–I made the bolognese from your last post and it was delicious!


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