A hearty and flavorful chili recipe with a touch of spice and a creamy lime topping.
Heat a large pot over medium-high heat and add a drizzle of oil.
Ensure the pot is hot before adding oil to prevent sticking.
Season the beef with salt and pepper, then brown it in batches in the pot. Remove and set aside.
Browning the beef in batches ensures even cooking and prevents steaming.
In the same pot, sauté the onion, garlic, and jalapeño until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the ancho chile powder and cumin, cooking briefly to toast the spices.
Toasting spices enhances their flavor and aroma.
Pour in the dark beer and let it reduce by half.
Scrape the bottom of the pot to release any browned bits for added flavor.
Return the beef to the pot and add the tomatoes, chipotle, and honey. Simmer for 45 minutes.
Cover the pot partially to allow steam to escape while retaining moisture.
Stir in the black beans and cook until the beef is tender.
Taste and adjust seasoning as needed at this stage.
Mix the sour cream, lime juice, cumin, salt, and pepper in a bowl to make the lime crema.
Chill the crema for a more refreshing topping.
Serve the chili hot with a dollop of lime crema on top.
Garnish with fresh cilantro or shredded cheese for extra flavor.
