Dragon Fire Chili

Name: Dragon Fire Chili
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsp cooking oil; 1 large onion, finely chopped; 2 Tbsp garlic, minced; 1 tsp mustard seeds; 1/4 tsp anise seed; 4 chicken breast halves, skinless and boneless; 5 chhipotle peppers in adobe sauce from a can, finely chopped or ground in a food processor; 1 pasilla powder; 1 Tbsp liquid smoke flavoring; 1/2 c dark molasses; 1/4 orange juice concentrate; 3 medium tomatoes, coarsely chopped; 3 Tbsp butter; 10 taco shells, finely crushed; 1/2 can(s) pecorino cheese, grated; 4 Tbsp sour cream, divided, for garnish; 6 small jalapeno peppers, split lengthwise and seeded, for garnish; 1 tsp smoked paprika, divided, for garnish

By Michael Mason
@Mace

Special for heat lovers.

Rating:

★★★★★ 1 vote5

Serves:

Ingredients

2 Tbsp

cooking oil
1 large

onion, finely chopped
2 Tbsp

garlic, minced
1 tsp

mustard seeds
1/4 tsp

anise seed
4

chicken breast halves, skinless and boneless
5

chhipotle peppers in adobe sauce from a can, finely chopped or ground in a food processor
1

pasilla powder
1 Tbsp

liquid smoke flavoring
1/2 c

dark molasses
1/4

orange juice concentrate
3

medium tomatoes, coarsely chopped
3 Tbsp

butter
10

taco shells, finely crushed
1/2 can(s)

pecorino cheese, grated
4 Tbsp

sour cream, divided, for garnish
6

small jalapeno peppers, split lengthwise and seeded, for garnish
1 tsp

smoked paprika, divided, for garnish
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How to Make Dragon Fire Chili

Step-by-Step

In large fry pan or Dutch oven, place oil over medium heat. Add onion, garlic, mustard seeds and anise seed; cook, stirring, about 2 minutes or until onion is translucent. Add chicken and cook, turning about 10 minutes or until chicken has started to brown. Add beans, chipotle peppers, pasilla powder, chipotle powder, liquid smoke, molasses, orange juice concentrate and tomatoes; continue cooking about 10 minutes until mixture is slightly thickened.
In a small fry pan, while chili is cooking, melt butter over medium heat. Add crushed taco shells and sauté until taco crumbs begin to brown. Stir in pecorino romano cheese and continue to cook, stirring, 5 minutes more.
Divide chili evenly into individual serving bowls and top with equal amounts of taco crumbs. Place 1 tablespoon sour cream in center of each bowl and arrange 3 jalapeno slices around sour cream. Sprinkle each bowl with ¼ teaspoon of paprika

Makes 4 servings.

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