Chipotle Beef Chili

  • 3 lbs. ground beef
  • 3 C chopped onions
  • 6 garlic cloves, finely chopped
  • 1/2 C chili powder
  • 2 cans (10.5oz.) beef consume
  • 1 can (14.5oz) beef broth
  • 2 C canned crushed tomatoes with added puree
  • 1/2 C stout or dark beer
  • 2 Tbs. minced canned chipotle chilies

  • 2 Tbs. yellow cornmeal
  • 3 cans (15.5oz.) black beans, drained, rinsed

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, about 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.

Date Added:February 10, 2003
Classification:Soups & Stews
Course:Main Course



2003, 2004, 2007, 2008