Dragon's Breath Chili, a.k.a. Jimmer's Birthday Feast
credit: Guy Fieri
"• 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 garlic, minced (about 1/4 cup)
• 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot 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
• 12 ounces lager beer
• 1 cup chicken stock
• 2 (15.5-ounce) cans pinto beans, with juice
• 2 (15.5-ounce) cans kidney beans, with juice
• Saltine crackers, for garnish
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar
Directions
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."
I didn't use some of the ingredients. Coriander, for one, is a spice I absolutely loathe. So I ditched it. I also didn't use the hot paprika because I was too lazy to look elsewhere for it when I realized my supermarket didn't carry anything but regular paprika. I didn't go the "granulated" spices - just normal ones I had on hand, and I used a ton of Chipotle pepper spice to make up for the changes. The beer was light, the chili meat was unavailable, so I used lean ground beef, and I only used one onion because they were hot as hell and I couldn't see to chop them up.
The chili still turned out amazing. Too hot for me to eat, but I did try a bite and it was fabulous. Just really, really spicy.
