1. Recipes and Menus
  2. Recipes

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

  1. In a Dutch oven, cook ground beef in oil until browned. Drain off excess fat.
  2. Add onions and garlic and cook, stirring occasionally, for 5 minutes. Stir in chili powder; cook and stir for 1 minute.
  3. Stir in broth, tomatoes, beans, beer, chipotle peppers and cornmeal; bring to a boil.
  4. 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.
  5. 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

  1. Combine all ingredients in a small bowl.
  2. Cover and refrigerate until serving or for up to 24 hours.
modalImg