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–+ servings
Bowl of thick meat-only chili on top of white rice and garnished with fresh cilantro

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
  

  • 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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