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!

Dragon Chile

Dragon Chile
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Mexican
Serves: 6
  • 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)
  1. 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.
  2. 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.
  3. Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

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