Dragon’s Breath Chili Written by ryannimilwich on March 19, 2020 in Chili Jump to RecipePrint Recipe Print Dragon’s Breath Chili 0 from 0 votes Recipe by GUY FIERI Course: DinnerCuisine: AmericanDifficulty: Medium Servings10-15servingsPrep time10minutesCooking time2hours 15minutesTotal time2hours 25minutes So when hunting for a chili recipe that wouldn’t hold back, I knew Fieri would deliver. I figured his all-or-nothing approach to cooking would be perfect for chili, and who better to amp up the spice than the mayor of Flavortown himself? His recipe — dubbed dragon’s breath chili — uses a slew of zesty ingredients from roasted peppers to spicy Italian sausage, so I knew it would pack a punch. Ingredients 3 Tbsp Canola Oil2 Tbsp Unsalted Butter3 Anaheim Chiles, roasted, peeled, chopped3 Poblano Chiles, roasted, peeled, chopped2 Red Bell Peppers, diced2 Jalapeno Chiles, minced2 Yellow Onions, diced1 Head Garlic, minced1 Pound Boneless chuck, trimmed and cut into 1/4″ Cubes2 Pounds Ground Beef, coarse grind1 Pound Bulk Italian Sausage3 Tbsp Chili Powder2 Tsp Cayenne Pepper2 Tsp Ground Coriander2 Tsp Ground Cumin2 Tsp Granulated Garlic2 Tsp Hot Paprika2 Tsp Kosher Salt2 Tsp Freshly Ground Black Pepper2 Cups Tomato Sauce1 Cup Tomato Paste12 Ounces Lager Beer1 Cup Chicken Stock2 Cans (15 1/2 Ounce) Kidney Beans2 Cans (15 1/2 Ounce) Pinto Beans Double Fried French Fries Saltine Crackers, for garnish1 Bunch Green Onions, thinly sliced1 Cup Shredded CheddarDouble-Fried French Fries4 4-5″ long russet potatoes8 Cups Canola Oil1 Tbsp Fine Grain Sea Salt1 Tsp Freshly Ground Black Pepper Directions Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute. Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours. Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar. Double-Fried French FriesPeel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F. Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked. Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.