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Monday Night Dinner–Chipotle Chili with Cilantro Lime Cream

by Karen on October 28th, 2014
Chipotle Chili with Cilantro Lime Cream

Chipotle Chili with Cilantro Lime Cream

 

I made a big pot of this Monday night and every last morsel …….gone.

Daughter disappointed she didn’t get to have any for lunch the next day.

Chipotle Chili with Cilantro Lime Cream

Lorna Sass has several books dedicated to pressure cooking. This recipe is adapted from her book, The Pressured Cook  (William Morrow, 1999).  She is creative and helps ease the mystery of using the new safe pressure cookers.  This recipe takes about 30 minutes using a pressure cooker, but for normal stove top cooking it takes about an hour and half.

Smoky chipotle chilies, roasted red peppers, a touch of cinnamon, lime juice, and cilantro make this chili exceptional.

i n g r e d i e n t s :

Cilantro -Lime Cream
A cool counterpoint to the spicy chili.

1 cup sour cream
½ cup tightly packed chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt, or more to taste

Chili

2 tablespoons olive oil, or more if needed
2 pounds well-trimmed boneless beef chuck (buy pre-cut stew meat in the store)
1 medium coarsely chopped onion
2 teaspoons whole cumin seeds|
2 tablespoons chili powder
2 cups beef broth (add 1 cup more if using Dutch oven)
1 large green bell pepper, seeded and diced
¼ teaspoon ground cinnamon
3 tablespoons of pureed chipotle chilies in adobo sauce (I keep this frozen by the tablespoonful)
3 tablespoons tomato paste
1 can of either pinto beans or kidney beans
2 large cloves garlic, passed through a garlic press or finely chopped
1 teaspoon dried oregano leaves
1-12 oz jar roasted red peppers
1 tablespoon freshly squeezed lime juice

4 servings

Make cilantro-lime cream by combining sour cream, cilantro, lime juice, and salt in a nonreactive bowl. Keep refrigerated until ready to use.

Preheat oven to 300 degrees.
On the cooktop, heat a tablespoon of oil in the Dutch oven (or stock pot) over medium-high heat.

Brown beef in small batches, adding more oil if needed. Set the beef aside on a plate. Heat another tablespoon of oil. Add onions and cumin and cook for 1 minute, stirring frequently. Return beef to the pot. Add chili powder, stir to completely coat beef, and cook for an additional minute. Add broth and stir well, scraping up any browned bits stuck to the bottom of the pot. Stir in green pepper, cinnamon, and chipotle chile sauce.

Cover Dutch oven and place in preheated oven, simmer until meat is tender, about 1.5 hours. (stockpot method: simmer on stove top 1.5 hours stirring occasionally)
Remove from oven and blend tomato paste into chili. Add the canned beans, garlic and oregano. Season with salt and pepper. Taste for seasoning.
Return to oven or heat on cooktop until beans are warmed through and garlic loses its raw taste.
Minutes before serving, stir in the roasted red peppers and cook for another minute. Stir in lime juice to enhance the flavors.

Top each portion with a generous spoonful of Cilantro-Lime Cream.

wine suggestion:  California Syrah

 

From → The Food

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