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.

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.