• Cooking Time:
  • Servings: 8
  • Preparation Time:


I was lucky enough to win second place in a friendly chili cook-off with this recipe.

Great with russet potato chips as a scoop.


  • 3 lbs. ground beef
  • 3 cups chopped onions
  • 6 garlic cloves, finely chopped
  • 1/2 cup chili powder
  • 2 14 1/2 oz cans of beef broth
  • 1 cup canned crushed tomatoes w/ added puree
  • 1/2 cup stout beer or dark beer
  • 2 tablespoons minced canned chipotle chilies
  • 2 tablespoons yellow cornmeal
  • 2 15 1/2 oz cans black beans, drained, rinsed
  • for lime crema:
  • 1 1/2 cups sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated lime peel
  • tortilla chips


  • Heat heavy large pot over high heat. Add beef, saute until cooked through, breaking up meat with spoon, about 8 minutes. Transfer meat to a large bowl. Add onions and garlic to same pot. Saute until onions are tender, about 8 minutes. Add chili powder. Saute 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.
  • 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.
  • Makes 6 to 8 servings.

Categories: Beans  Soup  Stew 

Author Credit: Bon Appetit, Sept. 1999

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