Dragon's Breath Chili

Kelsey "Rose" Jones


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?

pinch tips: Slow Cooker/Crock Pot Hints




30 Min


1 Hr


2 lb
rough ground beef
1 large
onion, chopped well
3 can(s)
tomato paste
3 can(s)
chopped tomatoes
1 jar(s)
pickled banana pepper juice included
2 can(s)
chili beans; use the largest cans
2 can(s)
black beans
2 can(s)
chilies in adobo sauce, chopped
2 Tbsp
smokey cumin
2 Tbsp
5 pepper oil

Directions Step-By-Step

Add 5 pepper oil to skillet. Brown the meat. Add chopped onion halfway through. Cook until onions are translucent. Pour mixture into chili pot.
Add 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.

About this Recipe

Course/Dish: Chili
Hashtags: #hot, #Spiced