Skillet Chipotle Beef Chili Bowls (ATK)

Ingredientes

½ cup sour cream

¼ cup minced fresh cilantro, divided

2 teaspoons grated lime zest, divided, plus 3 tablespoons juice (2 limes), divided

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

Instruções

1. 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 ¼ teaspoon salt in bowl until thoroughly combined; let sit for 20 minutes.

2. 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.

3. 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.

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 meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.

5. 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.

Notas

A Powerhouse Ingredient Chili powder and chile powder are not the same thing. Chili powder- with an i-typically contains ground dried chile peppers plus season- ings such as cumin and oregano. Chile powder-with an e—is simply ground chile peppers. Chipotle chile powder is made from chipotle chiles, which are smoked and dried jalapeños. It has a bracing heat and rich, smoky flavor; a little goes a long way. Try some sprinkled on eggs; in beans; or as part of a barbecue rub for ribs, pork butt, or brisket.

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.

OCTOBER /NOVEMBER 2020 • COOK'S COUNTRY