Chipotle Beef Chili with Lime Crema

Chipotle Beef Chili with Lime Crema
Chipotle Beef Chili with Lime Crema
A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
Bean Beef Potato Vegetable Sauté Lime Ground Beef Red Wine Summer Bon Appétit
  • 1 1/2 cups sour cream
  • 3 pounds ground beef
  • 2 tablespoons fresh lime juice
  • 3 cups chopped onions
  • corn tortilla chips
  • 1/2 cup chili powder
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon grated lime peel
  • 6 garlic cloves, finely chopped
  • 1 cup canned crushed tomatoes with added puree
  • Carbohydrate 35 g(12%)
  • Cholesterol 143 mg(48%)
  • Fat 44 g(68%)
  • Fiber 12 g(49%)
  • Protein 41 g(81%)
  • Saturated Fat 18 g(91%)
  • Sodium 997 mg(42%)
  • Calories 700

Preparation 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.

Preparation 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.

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