Dragons Breath Chili
Ignite your taste buds with Dragon's Breath Chili, a bold and fiery twist on the classic comfort dish. Packed with layers of flavor, this hearty chili combines smoky chipotle chili powder, smoked paprika, and a kiss of cayenne for a perfectly balanced heat. Tender ground beef, fire-roasted tomatoes, and a medley of black and kidney beans create a rich, satisfying base, while fresh jalapeños and sweet corn add a touch of zest and crunch. Slow-simmered to perfection and infused with aromatic spices, this chili is sure to warm you from the inside out. Perfect for game day or a cozy night in, serve it up with a dollop of sour cream, a sprinkle of cheddar, or fresh cilantro for a customizable finish. Whether you're a spice enthusiast or just love a robust, flavorful meal, Dragon's Breath Chili is your new go-to recipe for crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 pounds ground beef (or ground chuck)
- 2 tablespoons chipotle chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 0.5 teaspoon ground cayenne pepper
- 3 tablespoons dark chili powder
- 28 ounces fire-roasted tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces black beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 whole fresh jalapeños, sliced
- to taste hot sauce (optional, to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- to taste sour cream (optional, for serving)
- to taste shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
Stir in the chipotle chili powder, smoked paprika, ground cumin, cayenne pepper, and dark chili powder. Cook for 1-2 minutes to toast the spices.
Add the fire-roasted tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
Mix in the black beans, kidney beans, corn, and sliced jalapeños.
Season with salt and black pepper, then bring the chili to a gentle boil.
Reduce the heat to low, cover, and let simmer for 60-75 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. Add hot sauce if desired for extra heat.
Ladle the chili into bowls. Garnish with chopped fresh cilantro, and serve with sour cream and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 9.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
