When it’s cold outside, you’ll want something to warm you up. This one is hot, REALLY hot, but what else would you expect from Dragon Meat?!!?

9 ALARM DRAGON CHILI

Yield: 8-12 Servings

Ingredients

2 large Dried Ancho Chiles, stemmed and seeded
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped into small pieces
6 cloves of crushed garlic
2 lbs Ground Dragon chuck tender
1 – 12 ounce Mexican lager beer, suggested: Tecate
2 shots mezcal, suggested: Ilegal Mezcal
1/2 cup Worcestershire Sauce
1 can black beans
1 can dark red kidney beans
1 can pink beans
1 – 14oz can tomato sauce Italian herbs
1 can tomato paste
4 tablespoons Chili powder
2 tablespoons Cumin
2 tablespoons Paprika
1 Fresh Serrano Chiles, finely chopped, including seeds
1/4 cup canned Chipotle Chiles in Adobo

Directions

1. In hot water, soak the ancho chiles for 30 minutes, then drain well.
2. While the anchos are soaking, add olive oil, onions & garlic to a large sauce pot. Saute on high until onions are almost translucent.
3. Add Dragon meat and cook until brown, stirring constantly.
4. Once meat is browned, add the rest of the ingredients into the bot. Stir thoroughly.
5. Once mixed, bring to a boil and stir once more.
6. Lower temperature and simmer for two hours, stirring about every 15 minutes.

Get the t-shirt here!