Dragon's Breath Chili is a bonanza of beef and pork cooked in bacon grease from Guy's Big Bite.Get the recipe: http://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe.htmlDragon's Breath ChiliRecipe courtesy of Guy FieriTotal: 2 hr 25 minPrep: 10 minInactive: 2 hrCook: 15 minYield: 10 to 15 servingsLevel: EasyIngredients3 tablespoons bacon grease or canola oil2 tablespoons unsalted butter3 Anaheim chiles, roasted, peeled, chopped3 poblano chiles, roasted, peeled, chopped2 red bell peppers, diced2 jalapenos chiles, minced2 yellow onions, diced1 head garlic, minced1 pound boneless chuck, trimmed and cut into 1/4-inch cubes2 pounds ground beef, coarse grind1 pound bulk Italian sausage3 tablespoons chili powder2 teaspoons cayenne pepper2 teaspoons ground coriander2 teaspoons ground cumin2 teaspoons granulated garlic2 teaspoons granulated onion2 teaspoons hot paprika2 teaspoons kosher salt2 teaspoons freshly ground black pepper2 cups tomato sauce1 cup tomato paste12 ounces lager beer1 cup chicken stockTwo 15.5-ounce cans kidney beans, with juiceTwo 15.5-ounce cans pinto beans, with juiceDouble-Fried French Fries, for serving, recipe followsSaltine crackers, for garnish1 bunch green onions, thinly sliced1 cup shredded CheddarDouble-Fried French Fries:Four 4- to 5-inch-long russet potatoes8 cups canola oil1 tablespoon fine grain sea salt1 teaspoon freshly ground black pepperDirectionsAdd the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.Double-Fried French Fries:Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtubeVisit Food Network online: http://www.foodnetwork.comLike Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Twitter: https://twitter.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/