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Chipotle Beef Chili with Lime Crema
3 lbs 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 TBS minced canned chipotle chilies
2 TBS yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 TBS fresh lime juice
1 TBS 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.
Makes 6 to 8 servings.
Bon Appétit
September 1999
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