Tuesday, July 28, 2015

Chipotle Beer Chili with Roasted Corn Crema


While it's not quite tailgate season, sometimes you just need a bowl of hearty chili - and this one does not disappoint! This chili is chock full of vegetables and lean beef and the flavor is taken to the next level thanks to the beer and chipotle peppers. The corn crema adds a nice summery pop of freshness and it's wonderful sweet flavor really helps to tie everything together. 


1. Preheat oven to 450. Line a baking sheet with foil.
2. Make crema: Place corn kernels in an even layer on the prepared baking sheet, drizzle with olive oil and season with salt. Roast for 15 minutes; allow to cool slightly.

3. In a small bowl, combine the roasted corn, sour cream and lime juice. Cover bowl with plastic and place in the fridge.


4. Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato and red pepper and cook until lightly softened, about 3 minutes.


5. Add ground beef, chili powder, garlic powder and salt and cook for 3 minutes, stirring often. Add beans and chipotle peppers and cook for 1 minute longer.


6. Add tomatoes and beer and bring mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes. (As the chili cooks, break up the tomatoes with the back of a wooden spoon.)


7. Ladle chili in bowls and garnish with crema.


Chipotle Beer Chili with Roasted Corn Crema
Serves 6

All you need:
Crema
1/2 cup fresh corn kernels (about 2 ears of corn)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/2 cup sour cream

2 tablespoons olive oil
1 small yellow onion, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
1 1/2 pounds 90% lean ground beef
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons kosher salt
1 (15 oz.) can kidney beans, drained and rinsed
2-3 canned chipotle peppers in adobo, chopped (make it as spicy as you like)
1 (28 oz.) can whole peeled tomatoes
1 (12 oz.) brown ale

All you do:
1. Preheat oven to 450. Line a baking sheet with foil.
2. Make crema: Place corn kernels in an even layer on the prepared baking sheet, drizzle with olive oil and season with salt. Roast for 15 minutes; allow to cool slightly.
3. In a small bowl, combine the roasted corn, sour cream and lime juice. Cover bowl with plastic and place in the fridge.
4. Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato and red pepper and cook until lightly softened, about 3 minutes.
5. Add ground beef, chili powder, garlic powder and salt and cook for 3 minutes, stirring often. Add beans and chipotle peppers and cook for 1 minute longer.
6. Add tomatoes and beer and bring mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes. (As the chili cooks, break up the tomatoes with the back of a wooden spoon.)
7. Ladle chili in bowls and garnish with crema.

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