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Chipotle "Beef" Chili with Lime Crema

Recipe Introduction


RisaG 10-01-99 5:45 PM
Adapted from Bon Appetit, Sept 1999 issue, p. 180 & 182





List of Ingredients



• TVP Beef Flavor, + amount to equal 3 pounds beef
  
• 3 cups onions, chopped
  
• 6 cloves garlic, finely chopped
  
• 1/2 cup chili powder
  
• 2 (14.5 ounce) cans beef broth
  
• 1 cup canned crushed tomatoes with juice
  
• 1/2 cup stout or dark beer
  
• 2 tablespoons canned chipotle chiles, minced
  
• 2 tablespoons yellow cornmeal
  
• 2 (15.5 ounce) cans black beans, rinsed and drained
  
• 1 1/2 cups sour cream, or low fat
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoons lime peel, grated
  
• Corn tortilla chips
  






Instructions



1. Rehydrate TVP by pouring 2 cups of boiling water over it and then setting it aside for awhile (20-30 minutes). If there is liquid left, drain it and dry TVP best you can.
   
   
2. Heat a heavy large pot over high heat, add TVP; saute until heated through and a bit browned, about 4 minutes. Transfer to a large bowl.
   
   
3. Add onions and garlic to same pot. Saute until onions are tender, 8 minutes. Add chili powder, saute until fragrant, about 3 minutes. Add broth, tomatoes, stout and chiles.
   
   
4. Cover partially; simmer until chili is thick, stirring often, for about 45 minutes. Gradually stir cornmeal into chili then stir in beans. Simmer until heated through. Season generously with salt and pepper.
   
   
5. Can be made 1 day ahead; cover and chill then re-warm over medium heat.
   
   
6. Whisk sour cream, lime juice and lime peel in small bowl and season with salt.
   
   
7. Spoon chili into bowls. Spoon lime crema atop chili and serve with chips.
   
   
8. Serving Size : 8