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Chipotle Beef Chili Bowls With Lime-cilantro Crema

Chipotle Beef Chili Bowls With Lime-cilantro Crema

America's Test Kitchen: One-Pan Wonders, p.38
1 hour 15 minutes
Serves 4

Ingredients

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  • 1/2 cup sour cream
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes)
  • Salt and pepper
  • 1 pound 90 percent lean ground beef
  • 2 tablespoons water plus 2 cups water
  • 1/4 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chipotle chile powder
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can black beans, rinsed
  • 1 cup frozen corn, thawed

Instructions

  1. Adjust oven rack to middle position, place 4 indi- vidual serving bowls on rack, and heat oven to 200 degrees. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and ½ teaspoon salt together in bowl; cover and refrigerate until serving. Toss beef with 2 table- spoons water, baking soda, ½ teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes.
  2. Meanwhile, heat 1 tablespoon oil in 12-inch non- stick 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 ½ teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
  3. Remove rice from heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons juice, and fluff gently with fork to incorporate. Portion cooked rice into warmed serving bowls, cover with aluminum foil, and keep warm in oven.
  4. 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, breaking up pieces with wooden spoon, and cook until no longer pink. 6 to 8 minutes.
  5. Stir in garlic, cumin, and chile 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.