Friday, July 29, 2011

Chipotle Beef Chili with Lime Crema

3 lb. ground beef
3 c. onion, chopped
Chili cooking
6 garlic cloves, finely chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cilantro, chopped
2 cans beef broth (or bouillon)
1 c. crushed tomatoes with added puree
1/2 c. stout or dark beer (I used Guinness)
2 Tbsp. minced canned adobo chipotle chilies
1 Tbsp. yellow cornmeal
2 cans black beans, drained and rinsed
Salt and pepper
1 1/2 c. sour cream
2 Tbsp. lime juice
1 Tbsp. lime peel, grated
Corn tortilla chips

Lime Crema
Heat heavy large pot over high heat. Add beef; saute until cooked through, breaking up meat with spoon - about 8 minutes. Transfer to large bowl. Add onions to same pot; saute until tender - about 5 minutes. Add garlic to pot; saute 1 minute. Add chili powder and cilantro. Saute until fragrant - about 2 minutes. Add broth, tomatoes, stout, chilies, and cooked beef. Cover partially; simmer until chili is thick, stirring often, about 1 hour. Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper (I added pepper before it cooked for an hour, and then more after).
Ready to eat!

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.

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