Dragon's Blood Beef Chili

Dragon's Blood goes into the pot after the tomato paste and spices, just before the crushed tomatoes and stock. That gives the papaya time to round out the tomato the way a pinch of sugar would, while the Carolina Reaper and Ghost pepper heat settles into the beef and beans.

Dragon's Blood is the bottle. The papaya reads first against the tomato, the beef comes through in the middle, and the pepper heat builds at the end and stays there.

Keep the simmer low and leave the lid slightly open. The chili needs steady heat to reduce without scorching the fruit in the sauce. Stir the last tablespoon in after the pot comes off the burner so it keeps a sharper top note.

Time 1 hr 30 min · Serves 6 to 8 · Sauce Dragon's Blood · How it is used 4 tbsp in the chili, plus 1 tbsp stirred in at the end

How hot is it This is an extra hot chili with a lasting pepper burn, so use 2 tablespoons in the pot and 1 teaspoon at the end for a milder batch, or add more to individual bowls for more heat.

Ingredients

For the Chili

• 2 tbsp neutral oil
• 2 lb ground beef, 85 percent lean
• 2 tsp kosher salt, divided
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 4 tbsp Dragon's Blood
• 1 can crushed tomatoes, 28 oz
• 1 1/2 cups low-sodium beef stock
• 2 cans kidney beans, 15 oz each, drained and rinsed
• 1 can black beans, 15 oz, drained and rinsed

To Finish

• 1 tbsp Dragon's Blood
• 2 tsp fresh lime juice
• Sliced scallions, for serving
• Shredded sharp cheddar, for serving
• Sour cream, for serving

Method

1. Heat a large Dutch oven over medium-high heat for 2 minutes. Add 1 tablespoon of the oil and half of the beef. Season with 1/2 teaspoon of the salt, press it into an even layer and leave it alone for 3 minutes so the bottom browns.
2. Break the beef into rough pieces and cook for 2 to 3 minutes more, until no pink remains and the thickest pieces reach 160F. Transfer it to a bowl. Repeat with the remaining oil, beef and another 1/2 teaspoon of salt.
3. Reduce the heat to medium. Add the onion and red bell pepper to the fat in the pot. Cook for 7 to 8 minutes, stirring often, until the onion is translucent and the pepper has softened.
4. Add the garlic and cook for 30 seconds. Stir in the tomato paste, chili powder, cumin, smoked paprika and oregano. Cook for 2 minutes, scraping the bottom, until the paste turns brick red and sticks lightly to the pot.
5. Stir in 4 tablespoons of Dragon's Blood and cook for 30 seconds. Immediately add the crushed tomatoes and beef stock, scraping up every browned bit from the bottom.
6. Return the beef and its juices to the pot. Bring the chili to a gentle boil, then reduce the heat to low. Leave the lid slightly open and simmer for 30 minutes, stirring every 8 to 10 minutes.
7. Stir in the kidney beans, black beans and remaining 1 teaspoon of salt. Simmer uncovered for 15 minutes, until the beans are hot and the chili leaves a clean trail for a second when a spoon is drawn across the bottom.
8. Remove the pot from the heat. Stir in the remaining 1 tablespoon of Dragon's Blood and the lime juice. Let the chili stand for 5 minutes, then taste for salt and serve with scallions, cheddar and sour cream.

One more thing

The chili is even better after a night in the refrigerator. Reheat it over low heat with a splash of beef stock, then add Dragon's Blood by the teaspoon if the heat needs sharpening.

Questions people ask

How much hot sauce should I put in beef chili?
Use 5 tablespoons of Dragon's Blood for this 6 to 8 serving pot. Four tablespoons simmer into the chili, and 1 tablespoon goes in after cooking for a brighter pepper note.

How spicy is Dragon's Blood Beef Chili?
It is extra hot, with heat that builds and lingers. For a milder pot, use 2 tablespoons during cooking and 1 teaspoon at the end. For more heat, add Dragon's Blood to individual bowls.

Can I make Dragon's Blood Beef Chili ahead of time?
Yes. Cool it promptly, refrigerate it in an airtight container for up to 4 days and reheat it to 165F before serving. The flavor settles overnight, but the pepper heat remains strong.

What makes this a Carolina Reaper chili?
Dragon's Blood contains Carolina Reaper and Ghost peppers, so the heat comes directly from the sauce. Adding it early spreads that heat through the whole pot, while the final tablespoon gives the chili a sharper finish.