Chipotle Beef Chili Bowls With Lime-Cilantro Crema
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 1⁄2 cup sour cream
- 1⁄4 cup minced fresh cilantro (divided)
- 2 teaspoons grated lime zest (divided)
- 3 tablespoons juice (divided)
- salt and pepper (specified in directions)
- 1 lb lean ground beef (90 percent)
- 2 tablespoons water (used separately)
- 2 cups water (used separately)
- 1⁄4 teaspoon baking soda
- 2 tablespoons vegetable oil (divided)
- 1 cup long-grain white rice
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 tablespoon ground cumin
- 2 garlic cloves, minced
- 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed
- 1 cup frozen corn, thawed
Directions
- Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200°F.
- Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve.
- Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes.
- Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
- Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Off heat, to the rice add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
- Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and 1 teaspoon salt and cook until slightly thickened, about 3 minutes.
- Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.
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