Dragon Breath Chilli (Minced meat)

There is just something about having an extreme taste of spice on our taste buds. Although I end up having a running nose, but that thrilling moment of delicacy is just memorable! One of my favorite recipes of a spicy treat is the Mexican dragon breath chilli. Now in Kenya minced meat is referred to as Kheema, nyama ya kusagwa etc. However, in Mexican terms, our ideal kheema or minced meat curry is referred to as 'chilli'. No, chilli is not pili pili to them.

 Its amazing how Mexicans love mixing different flavors to get a massive carbo loaded delight! Well this lengthy recipe certainly worth the try!

Ingredients:

• 3 tablespoons bacon grease or canola oil
• 2 tablespoons unsalted butter
• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 2 red bell peppers, diced
• 2 jalapenos chiles, minced
• 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
• Two 15.5-ounce cans kidney beans, with juice
• Two 15.5-ounce cans pinto beans, with juice
• Double-Fried French Fries, for serving, recipe follows
• Saltine crackers, for garnish
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar

Directions:

Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes.

Add the garlic and saute 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, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.

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.

The chilli could be enjoyed with chips or even rice. Personally I enjoyed the heavenly delicacy with rice as seen below.

By Angela Moraa