Spicy Southwestern Black Bean Chili Wlime Scented Sour Cream Recipes

SPICY SOUTHWESTERN BLACK BEAN CHILI W/LIME SCENTED SOUR CREAM

Steps:

• 1. In a large Dutch oven with a lid, heat olive oil over medium-high heat. Add in the sausage and cook until cooked through and no longer pink, approximately 5 - 7 minutes, being sure to break up the sausage into small pieces as it cooks; drain well.
• 2. Off of the heat, to the Dutch oven, add in the tomato sauce, canned tomatoes, beer, onion, garlic, jalapeno, poblano, black beans, and cooked sausage; stir. Add in the lime juice, cilantro, chili powder, cumin, paprika, coriander, salt, and black pepper. Mix to fully combine. Place over medium-high heat. Bring to a boil and cover. Turn heat to low and simmer for 20 minutes. Carefully remove approximately 1/4 cup of liquid to a heat-proof bowl. Whisk in the corn starch, add back into the pot along with the corn; stir to combine. Continue to cook, uncovered, for 10 minutes.
• 3. Meanwhile, place sour cream and 1/2 teaspoon lime zest into a medium bowl; mix to combine. Set aside.
• 4. To serve, ladle chili into serving bowls, top with shredded cheese, a dollop of sour cream and a little lime zest on the sour cream. Serve with a lime wedge and lime tortilla chips and remaining sour cream on the side.

SOUTHWESTERN BEEF AND BLACK BEAN CHILI

Steps:

• Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Season the beef with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the beef, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining beef; transfer to the plate along with any liquid from the pot.
• Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the bell pepper, jalapeño, chili powder, cumin, tomato paste, and New Mexico chile powder and cook, stirring, until fragrant, 1 to 2 minutes.
• Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
• Add the canned tomatoes and beef broth and bring to a simmer.
• Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, for 30 minutes. Add the ground beef back to the pot, and cook for 30 minutes more. If the chili gets too thick, thin it with a little water.
• Add the corn and zucchini to the chili and cook until tender, about 10 minutes.
• Stir in the lime juice, and season with salt and pepper to taste.
• Serve with the garnishes.

SOUTHWESTERN BLACK BEAN CHILI

Steps:

• In a large pot, add ground chuck and onions. Brown meat and drain.
• Add taco seasoning and stir.
• Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
• Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
• When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.

BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM

Steps:

• Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.