Chipotle Four Bean Chili With Lime Recipes

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat.
• Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes.
• Transfer to large bowl.
• Add onions and garlic to same pot; saute until onions are tender, about 8 minutes.
• Add chili powder and saute 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 and spoon lime crema atop chili.
• Serve with chips.

SLOW-COOKER CHIPOTLE FOUR-BEAN CHILI WITH LIME

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except lime juice.
• Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 2 to 3 hours.
• Just before serving, stir in lime juice.

THREE BEAN CHIPOTLE CHILI

Steps:

• Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
• Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
• Add the beans and cook for another 5 minutes.
• Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.

CHIPOTLE BEEF CHILI WITH LIME 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.

CHIPOTLE BEEF CHILI BOWLS WITH LIME-CILANTRO CREMA

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.

FOUR-BEAN CHILI

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.