Guy Fieri's Dragon's Breath Chili Recipe With A Twist

If you like a little bit of spice and everything nice and are looking forward to hunkering down and eating some chili this fall and winter, then we have just the recipe for you! Recipe developer Miriam Hahn re-created Guy Fieri's famous dragon breath chili and added a twist that we absolutely love (more on that later). This chili is super hearty, and the great part about it is that you can load your favorite toppings on.

"My favorite thing about this recipe is the flavor that you get from the roasted chilis! And by making it vegan, it is so much healthier for you," Hahn raves. "One of my favorite things to do is clean up a recipe and make it healthier. By using meat made from plants vs. animals you automatically have a cleaner meal. No antibiotics or hormones, and you help the environment and the animals as well!"

Keep reading to find out how to make this spectacular dish.

This recipe is just like Guy Fieri's original, but Hahn added her own special twist on it, and we have to be honest, we like it better than the original. Hahn wanted vegetarians to get in on the fun, so she made it friendly for them by swapping out the beef for Beyond Meat products, and then she used vegetable broth instead of beef broth. 

The great part is that it still looks and tastes like real chili, but it's friendlier for everyone! You've gotta love that.

The first thing you need to do is gather all of the ingredients. It's not a short list, so be sure to take out a pen and paper. For starters, you will need some anaheim chilis, poblano chilis, and a teaspoon of oil. In addition, grab some non-dairy butter as well as a few other items from the produce section, including a red pepper, jalapeño, yellow onion, and some garlic cloves.

You should also pick up Beyond Meat crumbles and Beyond Meat sausage. You will need several items from the spice section, so let's just get down to it! Add chili powder, cayenne pepper, coriander, cumin, granulated garlic, granulated onion, hot paprika, salt, and pepper. Phew! The remaining items on your list are simple and include tomato sauce, tomato paste, lager beer, veggie broth, and kidney and pinto beans.

Before you do anything else, preheat your oven on the broil setting. Once the range gets hot enough, place the anaheim chilis and the poblano chilis on a baking sheet, and make sure they're situated close to the burner. Let them cook for about 15 minutes, and be sure to turn every few minutes so they blacken on each side.

Once your timer goes off, let the peppers cool for a few minutes so you don't burn your hands. Then, peel the skin off the peppers, remove the seeds, and chop them nicely.

Once you've finished peeling the peppers, take out a large stockpot and add the butter and oil. After that, you can toss in the chilis, jalapeño, red pepper, and onion. Remember that you should have diced all these ingredients ahead of time, and you also should have taken the seeds out of the jalapeños.

"You can dial down the spice if you want by omitting or reducing the hot paprika and cayenne pepper," Hahn says. "The anaheim and poblano peppers are not really that hot, so [they] don't add much heat. Roasting them first is key." Get ready to add the meat next.

Now, it's time to add your Beyond Meat ingredients. If you're a vegetarian, you're likely familiar with these meat replacements. Remove the casing from the sausage, and add the meat to the pot along with the Beyond Meat ground beef. Then, use a wooden spoon to break the link up into crumbles. Crank up the heat to medium and continue cooking the mixture for 10 minutes.

Then, you can add in all of your spices, followed by the tomato sauce, tomato paste, beer, vegetable broth, and beans. Lower the heat to simmer and cook for two hours.

Once the timer goes off, turn the heat off and serve the chili! Feel free to top with your usual go-to chili toppings like cilantro, red onion, avocado, dairy-free sour cream, jalapeño, and one of our personal favorites: Fritos. "[It] goes great on its own in a bowl or wrapped in a tortilla. You can serve it on top of brown rice [as well]," Hahn shares. "I love having lots of toppings ready to go. So many vegan options now in the area of cheeses and sour creams."

"Leftovers are good for up to a week (another benefit of cooking with plants). Just keep it in a sealed container," Hahn shares, adding that you can also freeze it for a month.