Chipotle Beef Chili with Lime Crema

This is my go-to chili recipe. I make it as written but omit the beans as I’m watching my carbs. The lime crema is really the superstar of this recipe – serve the chili alone, and it is good – serve with the lime crema and people rave. I have friends who have been talking about the crema for this chili for YEARS. So make sure to make them together – you won’t be disappointed!

• kristenkennedy9131360

• Leonardtown, MD

• 10/17/2019

So I only had one pound of beef... I added another can of beans and upped the tomato just a bit along with the chipotle because I like it tomatoey and I love the flavor of chipotle. The only major flavor change I made was in using only half of the chili powder. It was plenty spicy and flavorful (probably due to the chipotle) but I am curious to see what happens next time when I throw it all in. I will also add more beef next time but I do enjoy the extra beans to meat ratio so I'll stick at 2 pounds instead of the whole three. Either way this is an incredible chili recipe!

• brookelandia

• Portland, OR

• 7/23/2016

Excellent flavor. I went back to the depression years philosophy and used just one pound beef with 3 cans of black beans, and used only 3 Tbs of chili powder for a nice mild flavor. The crema really balances the flavors, and you can add even more freshness with some cilantro leaves on top.

• EinKoch

• Ashland, VA

• 3/14/2015

Absolutely amazing. I took out a bit of chili powder and added some cumin and anaheim chilis, but other than that stuck to the recipe. I can't believe how good it was.

• acetken

• 9/22/2014

All other things constant, I made a few adjustments that significantly improved this recipe from the first time around: 1/2 a yellow onion instead of 3 cups only about 1/8 c chili powder (to taste, really) Alesmith's Nut Brown Ale (~1 - 1.5 c) Only 3 c beef broth 2 roasted poblano chilis instead of canned chipotle chilis (just broiled in oven with some olive oil for 20-30 minutes on low) 1 finely diced serrano pepper 1.5 cans of whole foods 365 spicy black beans Note: be cautious about the kind of beer you put into your chili. It should be something that enhances, and doesn't deter fro the richness of the meat, chilis, peppers, tomato. Very important. Alesmith's Nut Brown ale is a nice subtle alternative that adds richness without adding sweetness.

• epodulka

• San Francisco, CA

• 2/3/2014

I basically used the recipe as written with a few changes based on what I had. The entire idea to make chili arose from the fact that I had about 2 1/2 pounds of top sirloin steaks that I needed to use. I diced them into 1/2 inch cubes and browned them in a dutch oven. I also charred, peeled, seeded and diced two poblano chilis. I followed the recipe as directed with the two changes noted above, except I let it simmer for 2 hours. It was amazingly delicious--spicy, but not too much, and the lime sour cream was perfect. My daughter had some of her young adult friends over and they loved it! I will definitely make this again!!

• dlbinoc

• orange county, cA

• 1/6/2014

This is my Superbowl/football staple. Sometimes I'll add diced andouille or a short rib bone to shred later, but it is truly great.

• hungrychic

• Philaburbia, PA

• 1/3/2014

This recipe has been a favorite of mine for several years. I use one 14 1/2 oz. can crushed tomatoes in puree, since we like our chili a little more tomato-ey. That's my only deviation from the original. Our friends love it too, and it makes enough to feed a crowd. Lime crema is a nice counterpoint to the hot spices -- don't leave it out!

• danandsooz

• Elkview WV

• 10/23/2013

This is amazing. By far the best chili I've ever had. We only had 2lbs ish of beef on hand, so I took other's suggestion and halved the amount of chili powder. We used Rogue Brewery's Mocha Porter and it was fantastic. The lime crema makes the dish.

• opera_cook

• New York, NY

• 10/12/2013

This chili was fantastic! I had a gluten-free friend coming over and just replaced the beer with an extra 1/2 cup of beef broth, but look forward to trying it with stout next time.

• granbychef

• Fulton, MO

• 10/7/2013

I'm making this chili for the Super Bowl Chili Cookoff today. I don't have any stout. Can I substitute an amber ale?

• suesailor

• Sausalito, CA

• 2/3/2013

This chili is great! I will be making it again. Has just the right amount of heat and the lime crema adds a special touch.

• Anonymous

• Bethlehem, PA

• 1/6/2013

So, I don't cook. Every so often I will take over the kitchen, make a huge mess and congratulate myself for a fantastic effort to make the family dinner (yes, I am a man). Anyway, we were invited to a chili cook off party. I made this chili and I won! I made a cup man changes (that actually worked out!). First, predictably, I used an entire can of chipolte chilis in adobo sauce and I used an entire large can of chocolate stout beer.

• conches

• Oakland, CA

• 5/29/2011

I made a doubled recipe of this chili for a group of friends (men and women) in January and it was a HUGE hit. I used 5 tablespoons of the chipotles, added a can of tomato paste, 1 tsp of Cumin, 1 tsp of ground coriander, doubled the amount of black beans, added kidney beans and used a full pint of Guinness. I let it all simmer for about 2 hours the night before, then refrigerated overnight and reheated, letting it simmer all throughout the party. This made for a very rich, chunky chili with enhanced flavors. I was able to skim some fat off the top this way too. The lime crema was the smash hit of the dish and adds so much flavor while helping to cool of your mouth - the chili was pretty spicy! Definitely make the crema the night before so that the lime can infuse through the sour cream.

• Emr629

• atlanta, ga

• 2/14/2011

very yummy - my husband and i loved this chili recipe! made 1/2 recipe, just as written except (in a pinch), i substituted a can of rotel instead of using tomatoes and chiles separately.

• mkapierce

• little rock

• 12/8/2010