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This recipe for CHIPOTLE BEEF CHILI WITH LIME CREMA, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Welsh
Added: Thursday, April 16, 2009


3 pounds ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
˝ cup chili powder
2 (14˝-ounce) cans beef broth
1 cup canned crushed tomatoes with added puree
˝ cup stout or dark beer
2 tablespoons minced canned chipotle chilies
2 tablespoons yellow cornmeal
2 (15˝-ounce) cans black beans, drained, rinsed
1˝ cups sour cream
2 tablespoons fresh lime juice
1 tablespoon 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 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 I 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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Number Of Servings:




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