Chipotle Beef with Lime Crema

chipotle beef chili with lime crema Bon Appétit September 1999 Makes 6 to 8 servings.

3 pounds ground beef ( I cut it down to 2-2.5 lb)
3 cups chopped onions
6 garlic clove, finely chopped
1/2 cup chili powder ( I cut it down to 1/4-1/3 c. and then used 6 T chipotle chiles instead)
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 tablespoons minced canned chipotle chilies
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed

1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
Corn tortilla chips

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.

The crema is a must! It added really good flavor to the soup. I didn't think that there was that much heat to the soup, but I like it hot. However, for people who don't like a "spicy" soup it would cut the heat.

Enjoy!