Greetings food adventurers! We have a very spicy chili to enjoy today. May or may not cause you to breath fire. The item description in World of Warcraft says this Dragonbreath Chili lets you “occasionally belch flame at enemies”.

We travel to the desert landscape of Desolace to find this recipe, sold by a goblin caravan’s robot the “Super-Seller 680”. We ride kodos (giant lizards a bit like horse-sized gila monsters) along the dusty roadway in search of the caravan. Desolace is a rocky wasteland, with some small scrub brushes, scraggly bushes, and bleached bones as the main scenery. We carefully stick to the road to avoid the warring centaur clans. Some tiny lizards race across the road ahead of us, barely missing the kodos’ giant feet as we plod along. Kodos are often used as pack animals so we brought plenty of water and a bit of firewood.

After a while, we see the goblin caravan on the horizon, and easily catch up to them. After purchasing the recipe we find a stone overhang to provide shade and set up a small campfire to get the cooking started.

There are other versions of Dragonbreath Chili out there; much like recipes here on Earth, different goblin clans have their own family recipes that will differ from others.

Some people feel that chili must have beans and some say it cannot have beans. I grew up with the “must have beans” definition, but this chili is so incredible that I changed my definition to include both ways. One very important warning about this recipe: WEAR GLOVES. I actually have to open the kitchen windows and turn on an air filter in addition to the gloves so I can breathe. Be very careful about smelling the chili too.

Where else can we find this recipe? In World Dungeon: Earth of course, in Carl’s favorite Dungeon Anarchist’s Cookbook. This is a goblin recipe after all, and that’s what the cookbook is all about. Recipes that require safety warnings, gloves, and air filters are absolutely how goblins roll in the kitchen.

Recipe adapted from Chili Pepper Madness, and inspired by both World of Warcraft and Matt Dinniman’s Dungeon Crawler Carl series.

Dragonbreath Chili

Very spicy meat-only chili, specialty of the goblins in Desolace on Azeroth.

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Course Main Course

Makes 4 bowls

Special Equipment

• 2 large baking sheets / cookie sheets with sides
• latex gloves or other kitchen gloves
• Food processor
• Dutch Oven or Crockpot (Slow Cooker)

Ingredients

  

1x2x3x

• 2 pounds stew beef or pork shoulder as alternate
• 8 ounces spicy chorizo
• 2 ½ pounds tomatillos
• 3 large poblano peppers
• 2 Anaheim peppers or one large green bell pepper
• 5 jalapeño peppers
• 5 serrano peppers
• 2 cloves garlic
• ½ cup chopped cilantro
• 1 tsp table salt divided
• 1 Tbsp dried oregano
• 1 cup chicken stock or Mexican beer use stock for gluten-free version

Rub Spices:

• 2 tsp ancho powder
• 2 tsp smoked paprika
• 1 tsp cayenne powder
• 1 tsp garlic powder
• 1 tsp table salt
• 1 tsp ground black pepper
• ½ tsp ground cumin

For serving:

• Cooked white rice optional
• Sour cream optional
• Corn chips optional (I like Fritos)
• Cilantro optional
• Avocado optional

Instructions

 

Roast veggies:

• Wearing gloves, slice all of the peppers in half lengthwise. Remove stems, seeds, and inner pith.
• Set them onto a baking sheet skin side up and broil the peppers until the skins have charred and loosened.
• Set aside until peppers have cooled enough to handle.
• While the peppers are cooling, heat oven to 350 degrees.
• Slice tomatillos in half lengthwise and set them onto a baking sheet skin sides up. Bake the tomatillos for about 30 minutes, until very soft (they should squish when lightly pressed). Set aside to cool.

Make sauce:

• When the peppers are cool enough to touch, carefully (wear gloves or ziplock baggies on hands!) peel all the peppers. Discard skins.
• In two batches, put tomatillos and peppers into the food processor.
• To each processor batch, add 1 clove garlic, 1/4 cup chopped cilantro, and 1/2 tsp salt. Process until nice and smooth.
• Transfer both batches of sauce to a slow cooker or to a large pot over medium-low heat.

Cook meat:

• Heat a large skillet to medium heat.
• Mix the rub seasonings together in a large bowl.
• Cube the meat, and put it in the same bowl with the rub seasonings. Rub and press this all together so the meat is well-coated with seasonings on all sides.
• Add a bit of oil to the pan and sear the meat a few minutes per side.
• Put the seared meat into a crockpot or Dutch Oven pot.
• Cook the chorizo in the same skillet, about 5 minutes, until cooked through. Into the slow cooker or pot they go.

Long simmer:

• Stir in oregano and chicken stock or beer.
• Cover and cook until the meat breaks apart very easily – about 4 hours in a Dutch Oven or on low in a crockpot / slow cooker for 8 hours.
• Serve over hot rice or a pile of corn chips, and top with sour cream and fresh cilantro.

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