Chipotle Beef Chili
A hearty and delicious winter meal.
Serves 8 |
|3 lb ground beef |
|3 cups chopped onions |
|6 cloves garlic, finely chopped |
|1/2 cup chili powder |
|2 cans beef broth, 14 oz. each |
|1 cup crushed tomatoes |
|1/2 cup dark beer |
|2 tablespoons minced canned chipotle chilies |
|2 tablespoons yellow cornmeal |
|2 cans black beans, drained, rinsed, 15 oz. each |
|1 1/2 cups sour cream |
|2 tablespoons fresh lime juice |
|1 tablespoon grated lime peel |
- 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 and garlic to same pot. Saute until onions are tender, 8 minutes. Add chili powder. Saute 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.
- Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
- Spoon chili into bowls. Spoon lime crema atop chili.
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