Dragon's Breath Chilli with Fire-Roasted Corn
A robust and hearty chili, designed to warm you from the inside out, much like a dragon's fiery breath. This substantial meal features tender beef, smoky spices, and a touch of heat, crowned with sweet, charred corn for a delightful textural and flavor contrast.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 2
Add chopped onion and bell peppers to the pot, cooking until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 3
Return the beef to the pot. Stir in crushed tomatoes, kidney beans, black beans, beef broth, chili powder, ground cumin, smoked paprika, and cayenne pepper.
- 4
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
- 5
While the chili simmers, prepare the fire-roasted corn: heat a grill or a cast-iron skillet over high heat. Place the husked corn directly on the hot surface.
- 6
Cook the corn, turning every few minutes, until kernels are slightly charred and tender, about 8-12 minutes. Carefully remove, let cool slightly, then cut the kernels off the cob.
- 7
Season the chili with salt and black pepper to taste. Ladle the hot chili into bowls and top each serving generously with the fire-roasted corn kernels.
- 8
Serve with a dollop of sour cream or shredded cheese, if desired, to balance the heat.