Dragon Fire Chili

Michael Mason


Special for heat lovers.

★★★★★ 1 vote


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


1In 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.
2In 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.
3Divide 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.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican