Dragon’s Breath Chili

Recipe Date: September 30, 2026
Serving Size: 8
Prep Time: 20 Minutes
Cook Time: 150 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Sometimes my favorite day is hanging around the house and cooking something really delicious and satisfying, this recipe is for one of those days.  This is Guy Fieri’s Dragon’s Breath Chili and it is delicous.  I like chili with cornbread but he recommends double fried French fries, which I’m sure is also great.  I cut his recipe in half so it will make 6 to 8 servings.

Ingredients

  • 2 tbsp canola oil
  • 1 tbsp unsalted butter
  • 2 Anaheim chilis, roasted, peeled and chopped
  • 1 poblano chili, roasted, peeled and chopped
  • 1 red bell pepper, diced
  • 1 jalapeno, minced
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • 1 lb boneless chuck, trimmed and cut into 1/4 inch cubes
  • 1 lb ground beef, course grind
  • 1/2 lb bulk italian sausage (I use hot)
  • 4 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp hot paprika
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup tomato sauce
  • 1/2 cut tomato paste
  • 6 oz lager beer (optional, if deleted add 6 oz of stock)
  • 1 cup chicken stock
  • 1 15.5 ounce can kidney beans with juice
  • 1 15.5 ounce can pinto beans, with juice
  • green onions, shredded cheddar, and sour cream for garnish (I like finely chopped red onion but do what you like)

Directions

  • Add the oil and butter to a large stockpot over high heat.  Add chilis, pepper and onion 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 beef too much.  Cook until the meat is nicely brown and cooked through, 7 to 10 minutes.  Add chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper and cook until fragrant, about 1 minute.
  • Add tomato sauce and paste, stir to caramelize, about 2 minutes.  Stir in beer and stock.  Add beans with juice; lower heat and simmer, about 2 hours.
  • Serve chili in bowls and garnish with onions and cheese.

I adjust the seasoning about an hour into simmering, add salt if needed and/or spice.  I also like to break up the chuck into smaller pieces as it get tender when I stir it every 15 or 20 minutes.

Print Recipe