Warm Up With Texas’ Best Chili on Freezing Cold Days

The Secret to My Best 'Dragon's Breath' Texas Chili Recipe

For years, my 'Dragon's Breath Chili' was protected as if it was a Texas gold mine. Friends, family, and even the firefighters couldn’t crack the secret to its award-winning flavor. I went to great lengths to protect my "super-secret ingredients," even stripping the labels off cans and pouring the contents into glass jars to throw everyone off the trail. But today, you're in luck. I'm finally sharing my recipe for this legendary chili that has wowed judges and warmed hearts across Texas.

The Legend of Dragon's Breath Chili

A couple of years ago, the local Fire Fighters Association asked for my secret recipe and then used my "super secret chili recipe" for the big pot at the Boy’s Ranch Chili Super Bowl & Brisket Cook-Off. I swore them to secrecy, but my heart sank when I saw Facebook photos of firefighters proudly holding up cans of one of my "super-secret ingredients."

So here it is, my real recipe, super-secret ingredient and all. It’s time for you to make your own pot of the award-winning Dragon's Breath Chili. Just remember, no two pots ever turn out the same, but that’s the beauty of a true Texas Red.

Dragon's Breath Chili - Family Size

Ingredients:

• 5 pounds lean, coarse ground meat (beef)
• 7 heaping tablespoons of dark red chili powder (New Mexico Red)
• Super-secret ingredient: 3 (32 oz) cans of chicken broth (preferably low sodium)
• 1 1/2 tablespoons finely ground oregano
• 1 1/2 tablespoons ground cumin
• 2 teaspoons salt (sea salt preferred, but table salt works)
• 1-3 teaspoons cayenne pepper (to taste)
• 3 garlic cloves (pureed with onions)
• 3 medium onions (pureed with garlic)
• 3 (14 oz) cans of tomato sauce
• 1 small bottle of red food coloring (optional)
• 3 teaspoons ground powdered cumin (final ingredient)

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Directions:

1. Combine Dry Ingredients
   In a bowl, mix chili powder, oregano, cumin, salt, and the pureed garlic and onions.
2. Cook the Meat
   Fry the meat in a skillet, stirring in half the dry ingredients and pureed garlic/onions. Once fully cooked, drain the grease and juices.
3. Build Your Chili Base
   In a large stockpot, add the cooked meat, half the tomato sauce, and two cans of chicken broth (saving the third for later). Add the remaining dry ingredients and stir. Adjust the thickness with the rest of the tomato sauce.
4. Adjust the Heat
   Add cayenne pepper to taste. If you're cooking for judges or guests, start with ½ teaspoon and adjust from there.
5. Simmer and Stir
   Let the chili simmer for 45 minutes to an hour, stirring constantly to prevent scorching.
6. Add the Red Magic
   Take the saved can of chicken broth, mix in 7-10 drops of red food coloring, and stir it into the chili for that rich, red hue I call my "red fruit punch ingredient."
7. Finish Strong
   About 20 minutes before serving, stir in the final ingredient—3 teaspoons of powdered cumin. Stir like crazy for the last 20 minutes, then serve and enjoy!

Why This Recipe Wins Awards

This isn’t just chili, it’s Texas history in a bowl. According to the Chili Appreciation Society International, Inc. (CASI), authentic Texas chili never includes beans or legumes. Adding beans? Well, that’s called “Northern Stew” or "Yankee Soup"

Pro Tips for Nailing the Flavor

• Customize the Heat: Adjust the cayenne pepper to match your crowd’s tastes.
• Texture is Key: Experiment with the tomato sauce and broth to find that perfect consistency.
• Red Magic: Don’t skip the red food coloring, it’s a secret weapon for visual appeal. Remember, "we eat with our eyes first."

A Note About Texas Chili

No two pots of chili ever turn out the same. Even if two cooks follow the exact same recipe, the results will always have subtle differences. That’s the beauty of Texas Red chili. So, grab your ingredients, fire up the stove, and warm up your home this winter with the bold, rich flavors of Dragon’s Breath Chili. Whether it’s freezing outside or you’re prepping for the next big cook-off, this recipe is guaranteed to impress. Bon appetit!