Dragon’s Breath Chili with a Corn-Jalapeno Salsa

Dragons Breath ChiliCorn-Jalapeno Salsa:
1 tablespoon butter
2 1/2 cups fresh corn kernels
2/3 cup chopped red bell pepper
2/3 cup chopped red onion
2 jalapeno peppers, seeded and minced
1 teaspoon salt
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 tablespoons honey
4 teaspoons fresh lime juice

Make the corn relish:
Heat a heavy skillet over high heat. When hot, add the butter and corn and cook until the corn has begun to brown, stirring occasionally, about 3 minutes. Add the bell pepper, onion, jalapeno peppers, all dry spices and cook until vegetables are wilted, about 3 minutes. Add honey and lime juice, stir to combine, and transfer corn to a mixing bowl. Set aside to cool to room temperature. Taste and adjust seasoning if necessary. (The relish may be made 1 day in advance and stored in the refrigerator, covered.)

Dragon’s Breath Chili (Guy Fieri’s)

2 tablespoons butter
3 tablespoons bacon grease, or canola oil
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15.5-ounce) cans pinto beans, with juice
2 (15.5-ounce) cans kidney beans, with juice
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar

In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.