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.