Tonights Dinner - x/p to Chile-Heads

[Guest guest]

This was tonights dinner and it came out pretty good. I was thinking

about the variations while typing it in, if you don't like so many

beans, omit the black beans and use a can of corn or some other

vegetable sauteed.

 

* Exported from MasterCook *

 

Chipotle " Beef " Chili with Lime Crema

 

Recipe By : Adapted from Bon Appetit, Sept 1999 issue, p. 180 & 182

Serving Size : 8 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Chiles

Chilis & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

TVP - Beef Flavor -- + amt to 3 lb beef

3 cups onions -- chopped

6 cloves garlic -- finely chopped

1/2 cup chili powder -- * see note

2 14.5 oz cans beef broth

1 cup canned crushed tomatoes with juice

1/2 cup stout or dark beer

2 tbsp canned chipotle chiles -- minced

2 tbsp yellow cornmeal

2 15.5 oz cans black beans -- rinsed & drained

1 1/2 cups sour cream -- or low fat

2 tbsp fresh lime juice

1 tbsp lime peel -- grated

corn tortilla chips

 

Rehydrate the TVP by pouring 2 cups of boiling water over it and then

setting it aside for awhile (20-30 minutes). If there is liquid left,

drain it and dry the TVP the best you can.

 

Heat a heavy large pot over high heat. Add the TVP; saute until heated

through and a bit browned, about 4 minutes. Transfer to a large bowl.

Add onions and garlic to same pot. Saute until onions are tender, 8

minutes. Add chili powder. Saute until fragrant, about 3 minutes. Add

broth, tomatoes, stout and chiles. Cover partially; simmer until chili

is thick, stirring often, for about 45 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.

 

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NOTES : * I did not have the amount needed of chili powder so I used the

amount I had + some ancho chile powder to equal half a cup.

 

Risa's notes: I did not serve the chili with chips. I served it over

brown rice.

 

Also, I did not have limes in the house so I used a lemon and took some

zest off the skin of it. That was my lime substitute.

 

RisaG