Guy Fieri has become synonymous with Food Network. However, it’s not exactly her cooking. What most people don’t realize is that Fieri actually has tremendous cooking skills. Rather, he is more famous for his role as the host Diners, Drive-ins and Dives – Not to be a chef. Still, Fieri knows what to do in the kitchen; That’s what makes it such a good taste tester triple d.
Fieri has only a few distinctive dishes, and one of his more famous meals is what he refers to as “dragon’s breath chili.” It’s a classic spicy chili dish—and here’s how he makes it perfectly every time.
Food Network star Guy Fieri has been cooking since childhood
Guy Fieri recognized his passion for food when he was only a child. He had the idea to start selling pretzels from the pretzel cart (which, in typical Guy Fieri fashion, was named the “Awesome Pretzel” cart). His first business venture was in the food industry – but it certainly wasn’t his last.
Fieri earned a degree in hotel management from the University of Nevada in Las Vegas, and he immediately began working in restaurants throughout California. In 1996, he opened his own restaurant, Johnny Garlic’s, and has since opened several more locations as well as another restaurant, Tex Wasabi. 10 years later in 2006, he won the Food Network show Next Food Network Star.
Food Network star Guy Fieri reveals his 3 favorite ingredients for low-budget meals
The ‘Diners, Drive-ins, and Dives’ star once revealed the secret to her best chili
Fieri has been cooking for decades. When he’s not sampling the best restaurants in the country, he’s shooting other shows, including Guys Ranch Kitchen and boy’s big bite. And it was here that he first cooked his now-famous dragon’s breath chili. Fieri has since revealed the secrets to perfectly cooking chili.
“The key is really good meat,” Fieri said in a Food Network video. “When you go and get fresh ground, chili ground beef… go ask your butcher to give you a really fine grind.” Fieri also says that another great secret to perfect chili is using dried beans.
“Any time you can use dried beans, I think it’s a big win,” he said. “If you want to talk about texture…and really get extra out of it, dried beans [are] always the way to go. “
But there is one thing that Fieri finds most important: dried spices.
“It’s not. 1,” said Fieri. “If you don’t have the freshest of dried herbs and spices, it will change your taste buds.”
Fieri said that, instead of simply buying new spices to make chili, don’t make chili until it’s time to buy new spices.
“When you go to the store and you think, ‘Hey, I need to update the pantry,’ — it’s time to make your chili.”