← Back to the recipe

Suggest a correction

Spotted a typo, a missing ingredient, or a step that isn't quite right in The Undefeated Dragon's Breath Chili? Fix it below and send it in. Nothing changes on the site until an admin approves it, and they'll see exactly what you changed.

Your name What are you fixing? (optional, but it helps)

Recipe name Category Cuisine Dietary

Vegan Vegetarian Gluten-free Dairy-free

Total prep time, including cooking/baking time Servings

Ingredients (one per line)

3 Tbsp. bacon grease — or canola oil
2 tap. unsalted butter
3 Anaheim chiles — grilled or roasted, peeled, seeded
3 poblano chiles — grilled or roasted, peeled, chopped
2 red bell peppers — grilled or roasted, peeled, diced
2 jalapeno chile pepper — minced
3 Tbsp. gochujang (the secret ingredient, tell no one) 
2 yellow onions — diced
1 head garlic — minced
1 lb. chuck roast — boneless, trimmed and cut into 1/4-inch cubes
2 lbs. ground beef — coarse grind
1 lb. Italian sausage — casings removed, or buy bulk
3 Tbsp. chili powder
2 tsp. cayenne pepper
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. granulated garlic
2 tsp. onion powder
2 tsp. hot paprika — (might use half hot and half regular)
1 tsp. ground sichuan peppercorn (the other secret ingredient) 
2 tsp. kosher salt
1 tsp. MSG (the other, other secret ingredient)
2 tsp. freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 oz. beer or beef broth
1 cup low sodium chicken broth
30 oz. canned kidney beans — with juice
15 oz. canned pinto beans — with juice
15 oz. canned black beans — with juice

Instructions

1. Grill and roast your peppers until the outsides blister. Seal in a plastic bag to cool and loosen the skins. Once cool, the skins should peel off easily. Deseed and finely chop. 
2. Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles, gochujang and onions, and cook until caramelized, about 16 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. Drain off fat if desired. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt, msg, sichuan peppercorn and black pepper, and cook until fragrant, about 1 minute.
3. Add the tomato sauce and paste, and stir to reduce, about 2 minutes. Stir in the beer and stock. Add the kidney, black and pinto beans; lower the heat and simmer, about 2 hours or transfer to a slow cooker on low overnight

Story or memory

Submitted by Charles and Bethany Teames - who a recipe is credited to can only be changed by an admin, so it isn't editable here.