Chipotle Beef Chili with Lime Crema
We have lots of ground beef from the half steer. I typically make turkey chili but figured beef chili was perfect for a frigid day in Becket (windchill was negative 15 degrees!) and a good use for the copious amounts of ground beef in our freezer.
We really enjoyed this chili recipe — lots of flavor and heat. But it definitely is a meatier chili than I typically make. Not a ton of liquid in the recipe. The lime crema was a nice touch to the dish. I don’t like sour cream on a standalone basis but enjoyed a touch of the lime flavored sour cream on the chili.
I was disappointed I halved the recipe otherwise I’d be having the leftover chili for lunch today.
Chipotle Beef Chili with Lime Crema
Bon Appetit
- 3 pounds ground beef
- 3 cups chopped onions
- 6 garlic cloves, finely chopped
- 1/2 cup chili powder
- 2 14 1/2-ounce cans beef broth
- 1 cup canned crushed tomatoes with added puree
- 1/2 cup stout or dark beer
- 2 tablespoons minced canned chipotle chilies
- 2 tablespoons yellow cornmeal
- 2 15 1/2-ounce cans black beans, drained, rinsed
- 1 1/2 cups sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lime peel
- Corn tortilla chips
Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.