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CHIPOLTE BEEF CHILI W/ LIME CREMA




Source of Recipe


Strand Brewers


List of Ingredients




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
3 tablespoons minced canned chipolte chilies
2 tablespoons corn masa
2 15-1/2 -ounce cans black beans, drained, rinsed
1 8 ounce can Mexicorn
1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
1/2 cup chopped cilantro

Recipe




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.
Gradually stir masa into chili. Stir in beans and Mexicorn.
Simmer until heated. 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. Serve with tortilla chips.