Chipotle Beef Chili Bowls With Lime Cilantro Crema Recipes

Steps:

• Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200°F.
• Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve.
• Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
• Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes.
• Off heat, to the rice add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven.
• Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
• Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and 1 teaspoon salt and cook until slightly thickened, about 3 minutes.
• Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.

Steps:

• 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 beef, 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 1 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.

Steps:

• Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
• Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.