Dragon’s Breath Chili

Dragon’s Breath Chili

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Recipe by GUY FIERI Course: DinnerCuisine: AmericanDifficulty: Medium


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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.


  • 3 Tbsp Canola Oil

  • 2 Tbsp Unsalted Butter

  • 3 Anaheim Chiles, roasted, peeled, chopped

  • 3 Poblano Chiles, roasted, peeled, chopped

  • 2 Red Bell Peppers, diced

  • 2 Jalapeno Chiles, minced

  • 2 Yellow Onions, diced

  • 1 Head Garlic, minced

  • 1 Pound Boneless chuck, trimmed and cut into 1/4″ Cubes

  • 2 Pounds Ground Beef, coarse grind

  • 1 Pound Bulk Italian Sausage

  • 3 Tbsp Chili Powder

  • 2 Tsp Cayenne Pepper

  • 2 Tsp Ground Coriander

  • 2 Tsp Ground Cumin

  • 2 Tsp Granulated Garlic

  • 2 Tsp Hot Paprika

  • 2 Tsp Kosher Salt

  • 2 Tsp Freshly Ground Black Pepper

  • 2 Cups Tomato Sauce

  • 1 Cup Tomato Paste

  • 12 Ounces Lager Beer

  • 1 Cup Chicken Stock

  • 2 Cans (15 1/2 Ounce) Kidney Beans

  • 2 Cans (15 1/2 Ounce) Pinto Beans

  • Double Fried French Fries

  • Saltine Crackers, for garnish

  • 1 Bunch Green Onions, thinly sliced

  • 1 Cup Shredded Cheddar

  • Double-Fried French Fries
  • 4 4-5″ long russet potatoes

  • 8 Cups Canola Oil

  • 1 Tbsp Fine Grain Sea Salt

  • 1 Tsp Freshly Ground Black Pepper


  • 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 Fries
  • Peel 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.

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