Guy Fieri’s Dragon’s Breath Chili

Yields 10-15 servings

3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, charred over an open flame, peeled/chopped
3 poblano chiles, charred over an open flame, peeled/chopped
2 red bell peppers, charred over an open flame, peeled/chopped
2 jalapenos chiles, charred over an open flame, peeled/chopped
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2- 15.5-ounce cans kidney beans, with juice
2- 15.5-ounce cans pinto beans, with juice
1 bunch green onions, thinly sliced
1 cup shredded Cheddar cheese
1 cup sour cream
Cornbread, Tortilla Chips, to serve with

1. Add the bacon grease and butter to a large stockpot over high heat. Add the charred Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and sauté 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 ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, Guy Fieri KELLY & RYAN Demo 2023 - Dragon's Breath Chilli v2.docx 3 of 3 coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.

2. Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.

3. Serve the chili in bowls and garnish with cheddar cheese and green onions. Serve with cornbread and tortilla chips.