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Dragon's Breath Chili

Source of Recipe


Chuck Hoff






List of Ingredients



• 2 Tbsp vegetable oil
  
• 3 pounds beef (such as chuck, tri-tip or bottom sirloin), cut into small cubes
  
• 6 ounces lean ground pork or mild pork sausage
  
• 8 ounces tomato sauce
  
• 1 (14.5-ounce) can chicken broth
  
• 1 (14.5-ounce) can beef broth
  
• 1 large sweet onion, finely chopped
  
• 6 to 8 cloves fresh garlic, finely minced
  
• 4 Tbsp chili powder, such as Gebhardt's
  
• 4 Tbsp mild California chili powder
  
• 2 Tbsp cumin
  
• 1 tsp Mexican oregano
  
• 2 tsp brown sugar
  
• 1 tsp hot pepper sauce, such as Tabasco
  
• Salt to taste
  
• Chopped fresh onions, for garnish (optional)
  
• Shredded cheese, for garnish (optional)
  






Instructions



1. Heat the oil in a large skillet over medium-high heat. Add the cubed meat and cook, stirring, until no longer red. (Work in batches, if necessary.) Drain grease and transfer cooked beef to a large saucepot. Fry pork or sausage in the same skillet; drain well and add to saucepot with beef.
   
   
2. Add broths, onions, garlic, chili powders, cumin and oregano to saucepot and simmer for about 1½ hours or until meat is tender.
   
   
3. Add brown sugar, hot pepper sauce and salt to taste. Add additional broth or water if chili becomes too thick. Ladle into bowls and top with fresh chopped onion and shredded cheese, if desired.
   
   Serve with a side of pinto or red beans.