dragon's breath chili
(1 rating)
This chili is a very spicy and thick almost stew like. The co-op across the street loved it. I will warn you that this should be served with a generous amount of cornbread, crackers, hot rolls and possibly some cheese in case some one needs a spicy mouth rescue. This chili fires up the mouth membranes and the tongue but does not seem to hold the burn all the way down, which is good for those with ulcers (me included). Hence the name Dragon’s Breath Chili. Also note I make this with mostly canned products. However, I slow simmer my chili for a full day then cool it and reheat it the second day to make it the best. Isn’t chili always better the second day?
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(1 rating)
yield
8 -10
prep time
30 Min
cook time
1 Hr
Ingredients For dragon's breath chili
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2 lbrough ground beef
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1 lgonion, chopped well
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3 cantomato paste
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3 canchopped tomatoes
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1 jarpickled banana pepper juice included
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2 canchili beans; use the largest cans
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2 canblack beans
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2 canchilies in adobo sauce, chopped
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2 Tbspsmokey cumin
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2 Tbsp5 pepper oil
How To Make dragon's breath chili
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1Add 5 pepper oil to skillet. Brown the meat. Add chopped onion halfway through. Cook until onions are translucent. Pour mixture into chili pot.
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2Add each of the ingredients in order listed, stirring well after each addition. Simmer for at least 1 hour. You can serve it now or allow to cool and refrigerate over night. Re-heat the next day for optimal flavor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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