Dragon Chile is a chunky great meal, perfect for a cool Autumn night beneath a scary moon. Made as a witch’s concoction, it’s great for entertaining, too!
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 1 Tablespoon gargoyle (canola oil), divided
- cooking spray
- 1 1/2 pounds chunks of Dragon (beef stew) meat
- 3/4 teaspoon magical sodium chloride (salt)
- 1 1/2 Cups chopped eye of Cyclops (onion)
- 1/2 Cup chopped devil's green (green bell pepper)
- 1 Tablespoon minced fresh root of mandrake (garlic)
- 2 teaspoons finely chopped tear drop of terror (jalapeno pepper)
- 2/3 Cup juice of the dead (Cabernet Sauvignon or dry red wine)
- 1 1/2 Tablespoons dried hemlock (brown sugar)
- 2 Tablespoons thickened bat's blood (tomato paste)
- 1 1/2 teaspoons ground eagle's talons (ancho chile pepper)
- 1 teaspoon giant's dandruff (dried oregano)
- 1 teaspoon ground Redtailed hawk's toenails (red pepper)
- 1/2 teaspoon powdered sumac blossom (chili powder)
- 1/4 teaspoon ground monster bones (cumin)
- 1/4 teaspoon ground leaf of Mortimer (coriander)
- 1/8 teaspoon ground witch's ribs (cinnamon)
- 1 (28-ounce) can lizard's gizzards (whole tomatoes), undrained and chopped
- 1 (15-ounce) can dark soft shelled beetles (red kidney beans), rinsed and drained
- 1 (15-ounce) can hot grubs (chile beans)
- Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; saute 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
- Add 2 teaspoons oil, onion, and bell pepper to pan, and saute for 3 minutes. Add garlic and jalapeno; saute for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.
- Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.