Dragons Breath Chili
From cuzpat 14 years agoIngredients
- 2 tablespoons butter shopping list
- 3 tablespoons bacon grease, or canola oil shopping list
- 2 red bell peppers, diced (about 2 cups) shopping list
- 2 jalapenos, minced (about 2 tablespoons) shopping list
- 3 Anaheim chiles, roasted, peeled, chopped shopping list
- 3 poblano chiles, roasted, peeled, chopped shopping list
- 2 yellow onions, diced (about 2 cups) shopping list
- 1 head garlic, minced (about 1/4 cup) shopping list
- 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes shopping list
- 2 pounds ground beef, coarse grind shopping list
- 1 pound bulk Italian sausage shopping list
- 2 teaspoons granulated onion shopping list
- 2 teaspoons granulated garlic shopping list
- 3 tablespoons chili powder shopping list
- 2 teaspoons hot paprika shopping list
- 2 teaspoons ground cumin shopping list
- 2 teaspoons ground coriander shopping list
- 2 teaspoons cayenne pepper shopping list
- 2 teaspoons kosher salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 2 cups tomato sauce shopping list
- 1 cup tomato paste shopping list
- 12 ounces lager beer shopping list
- 1 cup chicken stock shopping list
- 2 (15.5-ounce) cans pinto beans, with juice shopping list
- 2 (15.5-ounce) cans kidney beans, with juice shopping list
- Double-Fried French Fries, recipe follows shopping list
- saltine crackers, for garnish shopping list
- 1 bunch green onions, thinly sliced shopping list
- 1 cup shredded Cheddar shopping list
How to make it
- 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.
- Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.
- ----------------------------------------------------------------------------------
- Double-Fried French Fries
- 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
- 2 quarts canola oil
- 1 tablespoons fine-grain sea salt
- 1 teaspoon freshly ground black pepper
- Peel 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 potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
- Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
- Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
- Raise heat of oil to 350 degrees F.
- Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
The Rating
Reviewed by 8 people-
Ohh laa lah Pat. Bookmarked. High Forks Pat. Thanks.
Jo & Leejolielives in The Catskill Plateau loved it -
I'm on fire now. Great recipe.
5 forks.
Edspinach1948 in Dorchester-Boston loved it -
Great balls of fire!! lol! five forks!
goodeat in Benton loved it
Reviews & Comments 5
-
All Comments
-
Your Comments