Chili is one of my favourite comfort foods during cold days like this. I like having it weekly, so I make sure I whip it up with a different take on it like this Skillet Chipotle Beef Chili Bowls. It’s a long process to make, but it’s worth the wait.
Skillet Chipotle Beef Chilli Bowls
Print RecipeIngredients
- ½ cup of sour cream
- ¼ cup of minced fresh cilantro, divided
- 2 teaspoons of table salt, divided
- 2 teaspoons grated lime zest, divided
- 3 tablespoons juice of limes, divided
- 1 pound of lean ground beef
- 2 tablespoons plus 2 cups of water, divided
- ¼ teaspoon of baking soda
- A pinch of pepper
- 2 tablespoons of vegetable oil, divided
- 1 onion, chopped fine
- 1 cup of long-grain white rice
- 1 tablespoon of ground cumin
- 1 red bell pepper, chopped
- 2 teaspoons of chipotle chile powder
- 2 garlic cloves, minced
- 1 15-ounce can of tomato sauce
- 1 cup of frozen corn, thawed
- 1 15-ounce can of black beans, rinsed
Instructions
- Adjust oven rack to the middle, place 4 individual serving bowls on the rack, and heat oven to ( 200 degrees). Whisk sour cream, two tablespoons cilantro, one teaspoon lime zest, one tablespoon lime juice, and ¼ teaspoon salt together in a bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons of water, pepper, baking soda, and ¼ teaspoon of salt in a bowl until thoroughly combined; let sit for 20 minutes.
- Meanwhile, heat one tablespoon oil in (12-inch) nonstick skillet over medium heat until shimmering. Add rice and cook, often stirring, until edges of grains begin to turn translucent, about 2 minutes. Add ½ teaspoon of salt and the remaining 2 cups of water and bring to boil. Cover, low, and simmer until liquid is absorbed and rice is tender for about 20 minutes.
- Off heat the first, add the remaining 1 teaspoon lime zest and the remaining 2 tablespoons of lime juice and fluff gently with a fork to mix. Portion rice into serving bowls, cover with aluminium foil and keep warm in the oven.
- Heat remaining one tablespoon oil in now-empty skillet over medium heat until shimmering. After, add onion and bell pepper and cook until just beginning to brown for 5 to 7 minutes. Add beef, break up the meat with a wooden spoon, and cook until no longer pink for 6 to 8 minutes.
- Stir in garlic, chile powder,and cumin and cook until fragrant, about one minute. Stir in tomato sauce, corn, beans, and remaining one teaspoon salt and cook until slightly thickened, about three minutes. Spoon chilli over rice in bowls; sprinkle with remaining two tablespoons cilantro; and serve, passing sour cream–cilantro mixture separately.
