Skillet Chipotle Beef Chili Bowls with Lime-Cilantro Crema
By Sara MayerPublished on August 27, 2020
Time
1¼ hours
Yield
Serves 4
Ingredients
½ cup sour cream ¼ cup minced fresh cilantro, divided2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes)2 teaspoons table salt, divided1 pound 90-percent lean ground beef 2 tablespoons plus 2 cups water, divided¼ teaspoon baking soda Pinch pepper 2 tablespoons vegetable oil, divided1 cup long-grain white rice 1 onion, chopped fine1 red bell pepper, stemmed, seeded, and chopped1 tablespoon ground cumin 2 garlic cloves, minced2 teaspoons chipotle chile powder 1 (15-ounce) can tomato sauce 1 (15-ounce) can black beans, rinsed1 cup frozen corn, thawed
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serve with pickled jalapeños, shredded cheese, and diced avocado, if desired.
Instructions
- Adjust oven rack to middle position, place 4 individual 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 ¼ teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, pepper, and ¼teaspoon salt 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 of grains begin to turn translucent, about 2 minutes. Add ½ teaspoon salt and remaining 2 cups water and bring to boil. Cover; reduce heat to low; and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Portion rice into warmed serving 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, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
- Stir in cumin, garlic, and chile powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn, and remaining 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, passing sour cream–cilantro mixture separately.
Time
1¼ hoursYield
Serves 4Ingredients
½ cup sour cream
¼ cup minced fresh cilantro, divided
2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes)
2 teaspoons table salt, divided
1 pound 90-percent lean ground beef
2 tablespoons plus 2 cups water, divided
¼ teaspoon baking soda
Pinch pepper
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 chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Test Kitchen Techniques
Ingredients
½ cup sour cream
¼ cup minced fresh cilantro, divided
2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes)
2 teaspoons table salt, divided
1 pound 90-percent lean ground beef
2 tablespoons plus 2 cups water, divided
¼ teaspoon baking soda
Pinch pepper
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 chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Test Kitchen Techniques
Ingredients
½ cup sour cream
¼ cup minced fresh cilantro, divided
2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes)
2 teaspoons table salt, divided
1 pound 90-percent lean ground beef
2 tablespoons plus 2 cups water, divided
¼ teaspoon baking soda
Pinch pepper
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 chipotle chile powder
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed
1 cup frozen corn, thawed
Test Kitchen Techniques
Why This Recipe Works
We turned to our trusty skillet to make enough chili for one night's dinner without hauling out a heavy pot. We wanted to use it to make both the chili and the rice, cooking them in stages, for a one-pan meal with maximum flavor and minimal fuss. We started by toasting and simmering the rice and then flavoring it with lime zest and juice to brighten it up. We then transferred it to individual serving bowls, which we kept warm in a low oven. While the rice cooked, we prepared our ingredients for a quick but flavorful chili. We found that treating ground beef with salt and baking soda ensured that it would remain moist and tender. Blooming ground cumin and chipotle chile powder with minced garlic boosted their potency, which contributed complex flavor to the finished chili. We also whipped up a simple lime-cilantro crema (made from sour cream, cilantro, lime zest and juice, and salt); when our chili bowls were ready to serve, we topped them with the crema for a creamy, zesty finish.
Before You Begin
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serve with pickled jalapeños, shredded cheese, and diced avocado, if desired.
Instructions
- Adjust oven rack to middle position, place 4 individual 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 ¼ teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, pepper, and ¼teaspoon salt 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 of grains begin to turn translucent, about 2 minutes. Add ½ teaspoon salt and remaining 2 cups water and bring to boil. Cover; reduce heat to low; and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Portion rice into warmed serving 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, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
- Stir in cumin, garlic, and chile powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn, and remaining 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, passing sour cream–cilantro mixture separately.
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