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CHIPOTLE CHILI WITH LIME CREAM
Chipotle peppers in adobo sauce come in small cans and can be found in most grocery stores. A little goes a long way and the leftovers can be frozen for future use. The chipotles lend a smoky flavour to this meaty one-pot meal. Spoon a dollop of our Lime Cream on top of each bowl to cut through the chili’s heat and richness.
Yield: Serves 8.
July 02, 2019
CHIPOTLE CHILI WITH LIME CREAM
Ingredients
- 3 lb (1.5 kg) lean ground beef
- 1 tbsp canola oil
- 3 cups chopped onions
- 6 cloves garlic, chopped
- 1/2 cup chili powder
- 3 cans (10 oz / 284 mL each) beef broth
- 1 can (14 oz / 398 mL) crushed tomatoes
- 2 cans (19 oz / 540 mL each) black beans, rinsed and drained
- 1 cup beer
- 2 tbsp finely chopped canned chipotle peppers in adobo sauce
- 2 tbsp cornmeal
- Lime Cream*
Directions
- In a Dutch oven, cook ground beef in oil until browned. Drain off excess fat.
- Add onions and garlic and cook, stirring occasionally, for 5 minutes. Stir in chili powder; cook and stir for 1 minute.
- Stir in broth, tomatoes, beans, beer, chipotle peppers and cornmeal; bring to a boil.
- Reduce heat and simmer, partially covered, for 1 hour; stir occasionally. Chili may be cooled quickly and refrigerated for up to 24 hours. Reheat to serve.
- Serve with Lime Cream.
Nutritional analysis per serving:
427 calories, 16.3 g fat, 35.5 g protein, 34.7 g carbohydrate, 11.2 g fibre, 409 mg sodium
*Ingredient not included in nutritional analysis.
LIME CREAM
Ingredients
- 1 1/2 cups sour cream
- 2 tbsp fresh lime juice
- 1 tbsp grated lime peel
Yield: Makes 1 1/2 cups.
Directions
- Combine all ingredients in a small bowl.
- Cover and refrigerate until serving or for up to 24 hours.