Guy Fieri has become synonymous with Food Network. However, this is not exactly for his cooking. Most people don’t realize that Fieri actually has tremendous cooking skills. Rather, he is more famous for his role as host of Diners, drive-in and dives – not to be a chef. Yet Fieri knows what to do in the kitchen; that’s part of why it makes such a good taste tester on Triple D.
Fieri also has few signature dishes, and one of his most famous meals is what he calls “dragon’s breath chili”. It’s a classic spicy chili dish – and here’s how he cooks it perfectly every time.
Food Network star Guy Fieri has been cooking since childhood
Guy Fieri recognized his passion for food when he was just a child. He had the idea to start selling pretzels from a pretzel cart (which, in typical Guy Fieri fashion, was called the “Awesome Bretzel” cart). The company was its first in the food industry, but it certainly wasn’t the last.
Fieri graduated from the University of Nevada in Las Vegas with a degree in hospitality management, and immediately began working in restaurants all over California. In 1996, he opened his own restaurant, Johnny Garlic’s, and has since opened several other branches as well as another restaurant, Tex Wasabi’s. 10 years later, in 2006, he won the Food Network show The next star of the food web.
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“Diners, Drive-Ins and Dives” star once revealed the secret to her best chili
Fieri has been cooking for decades. When he’s not going out to taste the best restaurants in the country, he films other shows, including Guy’s Ranch Kitchen and The big mouthful of dude. And it was here that he first concocted his now famous dragon’s breath chili. Fieri has since revealed the secrets to cooking chili perfectly.
“The key is to have really good meat,” Fieri said in a Food Network video. “When you go for fresh minced meat, chili… Go and ask your butcher to give you a really good grind. Fieri also adds that another big secret to a perfect chili is to use dry beans.
“Anytime you can use dry beans I think it’s a big win,” he said. “If you want to talk about texture … and really get the most out of it, dry beans [are] still the way to go.
But there’s one thing Fieri considers most important: dried seasonings.
“It’s the no. 1, ”said Fieri. “If you don’t have the freshest dried herbs and spices, it will change your flavor.
Fieri added that, rather than buying new spices just to make the chili, don’t make the chili until it’s time to buy new spices.
“When you go to the store and think, ‘Hey, I need to update the pantry,’ it’s time to make your chili. “