Chipotle Beef Chili with Lime Crema

1 pound ground beef or buffalo
1 onion, chopped
2 garlic cloves, finely chopped
1/4 cup chili powder
5 cups vegetable broth
1 14-ounce can diced tomatoes
1/2 cup stout or dark beer
2 tablespoons pureed canned chipotle chilies
2 tablespoons yellow cornmeal
2 15 ½-ounce cans black beans, drained and rinsed

1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon grated lime peel

Heat heavy large pot over high heat.  Add beef; sauté until cooked through, breaking up meat with a spoon, about 8 minutes.  Transfer to a large bowl.  Add onion and garlic to the same pot.  Sauté until onion is tender, 8 minutes.  Add chili powder.  Sauté util fragrant, 3 minutes.  Add beef, broth, tomatoes, stout and chilies.  Cover partially; simmer until chili is thick, stirring often, about 1 hour and 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 a small bowl.  Season with salt.

Spoon chili into bowls.  Spoon lime crema atop chili.

Serves 4 to 6.


From Bon Appetit, with some changes