Recipe: Dragonbreath Chili

by Shelbi on November 4th, 2007

Dragonbreath Chili

2lbs lean ground beef
1 serrano pepper
1 14oz can of beef broth
4 oz of tomato sauce
2 1/2 cups of water
1 teaspoon of cayenne pepper
2 tablespoons of onion powder
2 tablespoons of paprika
1 tablespoon of cumin powder
5 tablespoons of chili powder
1 jar (8 oz) of Huy Fong Chili Garlic Sauce

To Make Pepper Juice:
Chop the pepper and boil it in a couple of ounces of water. Strain and set aside.

Brown ground beef in a large skillet or pot. Drain if necessary. While the meat is cooking, make the pepper juice. Once the meat is browned, add cayenne pepper, onion powder, paprika, beef broth, pepper juice, tomato sauce and water. Cook over medium heat for 1 hour.

Add chili powder, cumin and Huy Fong Chili Garlic Sauce. Cook an additional 15 minutes over medium heat. Serve hot.

This chili is VERY spicy. The serrano peppers range from 10,000 – 23,000 Scoville units. This is a great deal hotter than the measly jalepeño, which ranks in at 2500 – 5000 Scoville units. The real kicker is the Huy Fong sauce – made with a variety of peppers and spices.

From Recipes

  1. Lol ! I like my chilli hot but darn I think this one would kill me :D

  2. SonZeRo permalink

    Red Savina Habanero rated as the hottest chilli peper. Used to make peper spray.

    I’m not a fan of hot stuff but man does that look strong.

  3. Albrat permalink

    I have a taste for spicy food, Sadly I think this one may remove my stomach lining, but a good take on DragonBreath Chilli. It would definately give you flame breath (or breath so hot it could start fires. hehe!)

  4. I just made this now – am eating it as i type – and goddamn if this isn’t the hottest thing I have ever eaten. Needs a little more water when you enter the final 15 minutes, and should definately be put on bread or…something, but man is it good.

  5. You will definitely be breathing fire… probably not just from your mouth. You can make a whelpling version of this chili by using a milder flame sac (pepper). The Huy Fong sauce definitely adds some heat so you could cut back on that as well.

  6. leosatter permalink

    this sounds soooo good!!!!
    Do you by chance, know of any quality online food services? I am starting to order all my food online because of various reasons. (Health being one of them) So far I have found 2 services, Fresh Dining (an LA company) and Celebrity Foods, but you have to call them so they can talk to you about your need. I would really like any suggestions that you may have, so I can widen my list of quality places online where I can order healthy food from.
    Thank you and have a great night or day…depending on when you read this. LOL!!!!

  7. Palachamp permalink

    MAN I LOVE THIS RECIPE!!!!!!!!!!!!!!!!!!!!!!!!
    I just ate it and maybe a little strong… :D
    But my I have never tried a better chili in all of my life.

  8. Missescake permalink

    First, thanks Shelbi and Jon for this awesome site!
    This was the first recipe I attempted [made a batch for our New Year's Eve party], and it was an absolute hit! I improvised a bit – used a pound of beef and pound of chorizo sausage, added a tablespoon of garlic powder and a teaspoon of red pepper flakes, subbed roasted garlic tomato sauce for the plain sauce, and since I couldn’t find Hoy Fong Chili Garlic sauce we used Hoy Fong Sriracha Hot Chili Sauce.
    Although this recipe isn’t for the meek, it is one of the most flavorful, enjoyable chili’s I have ever eaten. Thanks for the great recipe, guys!

  9. I’m glad that the dish was a hit. Being able to modify the recipe to suit your needs and/or desires is something I sometimes wish would translate back over into the game.

    I couldn’t find the Hoy Fong Chili Garlic sauce for a long time (our local Target stocks it now) but you made a solid choice with the Sriracha. It’s the primary condiment in my repertoire, besting even ketchup. =)

  10. Flatulense permalink

    I am going to be cooking this for my company’s Annual Chili Cookoff. Putting it in the spicy category.
    This will be my first attempt ever to make chili.

  11. Johnny B permalink

    “I am going to be cooking this for my company’s Annual Chili Cookoff.” Going to use the “dangerous Guatemalan pepper grown by mental patients.” Hahaha, made me think of that Flatulense.

    Great recipie!

  12. Flatulense permalink

    I did not win, but everyone seemed to like it.
    @Johnny B, A freind of mine ordered some Naga Jolokia peppers. I think next time I am going to use them. They are pretty rough to handle.

  13. for teh horde permalink

    needs…dragon liver

  14. Michelley permalink

    Lol my favourite part is your gloves when dealing with the peppers… Kinda like a biohazard situation:P

  15. Goratrix permalink

    I found this recipe by accident while looking for the SHU on Huy Fong “cock” sauce. Being a WoW player I could not resist this recipe and I was not dissapointed! THIS IS AWESOME CHILI!!! I love hot food and this fits my tastes perfectly.

    One warning you should put …. COVER the peppers while boiling them or boil them outside. I essentially “pepper steamed” my kitchen when making this! But the chili was well worth my coughing fits :) haha

    I will definately be trying some of your other recipies in the future, thanks much !

  16. tim permalink

    Excellent chili.. used this recipe for a chili cookoff last year and got first place…yeah… Thanks so much for irratating a lot for judges stomach lining but they must of really liked it! I even used a couple habeneros for more heat. Delicous! Use gloves when chopping these peppers for your hands will burn!! Excellent chili

  17. That’s fantastic Tim and Scott! Thanks for the extra tip too. :)

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