Skillet Chipotle Beef Chili Bowls with Lime Cilantro Crema

• Yield: 4 servings
• Cuisine: Mexican
• Course: Full Meal, Main Dish

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Produce

• 1 Bunch Cilantro
• 2 Limes
• 1 Red Pepper
• 1 Small Onion
• 1 Head Garlic

Meat

• 1 Small Pack Lean Ground Beef

Dairy

• 1 Small Sour Cream

Pantry

• Small Box Baking Soda
• 1 Lg Can Tomato Sauce
• 1 Sm Can Black Beans
• Small Bag Long Grain Rice
• Vegetable Oil

Spices

• Salt and Pepper
• Ground Cumin
• Chipotle Chili Powder

Mise It

Prep everything into numbered bowls before you start cooking.

Bowl 1 · Small Bowl

• 1/4 tsp salt
• 1 tbs lime juice
• 1 tsp lime zest — finely grated
• 2 tbs cilantro — minced
• 1/2 c. sour cream

Bowl 2 · Medium Bowl

• 1/4 tsp salt
• pinch pepper
• 1/4 tsp baking soda
• 1 tbs water
• 1 lb lean ground beef

Bowl 3 · Mini Bowl

• 1 tbs vegetable oil

Bowl 4 · 1 c. Scoop

• 1 c. long grain white rice

Bowl 5 · Large Measuring Cup

• 1/2 tsp salt
• 2 c. water

Bowl 6 · Mini Bowl

• 2 tbs lime juice
• 1 tsp lime zest — finely grated

Bowl 7 · Mini Bowl

• 1 tbs vegetable oil

Bowl 8 · Small Bowl

• 1 red pepper — stemmed, seeded, buzzed
• 1 onion — buzzed

Bowl 9 · Mini Bowl

• 1 tbs ground cumin
• 2 cloves garlic — buzzed
• 2 tsp chipotle chili powder

Bowl 10 · Medium Bowl

• 15 oz./1.875 c. tomato sauce
• 15 oz./1.875 c. black beans — rinsed
• 1 c. frozen corn — thawed
• 1 tsp salt

Bowl 11 · Mini Bowl

• 2 tbs cilantro — minced

Make It

1. Adjust/Place (Oven Rack + Servings Bowls): 4 individual serving bowls in the oven Middle Position
2. Heat (Oven) 200 degrees F
3. Toss (bowl 2): UNTIL thoroughly combined
4. Set Aside (bowl 2)

For the lime cilantro crema

1. Whisk (bowl 1): Together
2. Cover/Refrigerate (Lime Cilantro Crema): UNTIL ready to serve

For the rice

1. Heat (bowl 3): In 12″ skillet UNTIL shimmering Medium Heat
2. Add/Cook (bowl 4): Stirring often UNTIL edges of grains turn translucent About 2 mins.
3. Add/Bring (bowl 5): To a boil
4. Cover/Reduce/Simmer (Rice): UNTIL liquid is absorbed and rice is tender Low Heat; About 20 mins.
5. Off Heat/Add/Fluff (bowl 6): Gently with a fork to incorporate
6. Portion (Rice): Into warmed serving bowls
7. Cover/Keep Warm (Rice in Bowls): With aluminum foil and in oven

For the chili

1. Heat: In now-empty skillet UNTIL shimmering Medium Heat
2. Add/Cook (bowl 8): UNTIL beginning to brown 5-7 mins
3. Add/Cook (bowl 2): Breaking up with a metal whisk UNTIL no longer pink 6-8 mins
4. Stir/Cook (bowl 9): UNTIL fragrant About 1 min.
5. Stir/Cook (bowl 10): UNTIL slightly thickened About 3 mins.
6. Spoon (Chili): Over rice bowls
7. Sprinkle (bowl 11)

Serve

1. Passing Lime Cilantro Crema

Tools

• oven
• 12″ skillet with tight-fitting lid
• 4 individual serving bowls
• aluminum foil
• metal whisk
• fork

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