Spicy Southwestern Black Bean Chili w/Lime Scented

By Debbie Reid
@Sirbarney

I tend to use long titles for my recipes! The full name of this one is Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream!

Rating:

★★★★★ 11 votes

Comments:

41 Comments

Serves:

6 - 8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Everyone should get a lime infusion! Yum, the citrus sour cream really cools the delightful heat of the chili... a perfect combo.

Ingredients

2 Tbsp: olive oil
16 oz: hot italian sausage, casing removed
8 oz: tomato sauce
3 can(s): (10-ounce each) diced tomatoes with green chilies
12 oz: mexican beer
1 large: sweet onion, chopped
3 clove: garlic, minced
1: jalapeno pepper, minced (seeds optional)
1: poblano pepper, seeds removed, chopped
2 can(s): (15.25 ounce each) black beans, rinsed and well-drained
1 Tbsp: lime juice
2 Tbsp: chopped fresh cilantro
2 tsp: ancho chili powder
1 1/2 tsp: ground cumin
1 1/2 tsp: smoked paprika
1 tsp: ground coriander
1/2 tsp: kosher salt
1/2 tsp: freshly ground black pepper
2 Tbsp: cornstarch
1/2 c: frozen corn, thawed
1 c: sour cream
1/2 tsp: lime zest, plus additional for garnish
1 c: shredded cheddar cheese
1: lime, cut into 6 - 8 wedges
: lime tortilla chips, for serving

How to Make Spicy Southwestern Black Bean Chili w/Lime Scented

Step-by-Step

1In a large dutch oven with a lid, heat olive oil over medium-high heat. Add in the sausage and cook until cooked through and no longer pink, approximately 5 - 7 minutes, being sure to break up the sausage into small pieces as it cooks; drain well.
2Off of the heat, to the dutch oven, add in the tomato sauce, canned tomatoes, beer, onion, garlic, jalapeno, pablano, black beans and cooked sausage, stir. Add in the lime juice, cilantro, chili powder, cumin, paprika, coriander, salt, and black pepper; mix to fully combine. Place over medium-high heat; bring to a boil; cover, turn heat to low and simmer for 20 minutes. Carefully remove approximately 1/4 cup of liquid to a heat-proof bowl; whisk in the cornstarch, add back into pot along with the corn; stir to combine. Continue to cook, uncovered, for 10 minutes.
3Meanwhile, place sour cream and 1/2 teaspoon lime zest into a medium bowl; mix to combine; set aside.
4To serve, ladle chili into serving bowls, top with shredded cheese, a dollop of sour cream and a little lime zest on the sour cream. Serve with a lime wedge and lime tortilla chips and remaining sour cream on the side.