Skillet Chipotle Beef Chili Bowls

READY IN: 1hr 5mins


  • 12 cupsour cream
  • 14 cup minced fresh cilantro, divided
  • 2teaspoons grated lime zest, divided
  • 3tablespoonsjuice, divided(2 limes)
  • 2teaspoonstable salt, divided
  • 1lblean ground beef (90-percent lean)
  • 2tablespoonswater, divided
  • 2cupswater, divided
  • 14 teaspoonbaking soda
  • 1pinchpepper
  • 2tablespoonsvegetable oil, divided
  • 1cuplong-grain white rice
  • 1onion, chopped fine
  • 1red bell pepper, stemmed, seeded, and chopped
  • 1tablespoonground cumin
  • 2garlic cloves, minced
  • 2teaspoonsdried chipotle powder
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can black beans, rinsed
  • 1cupfrozen corn, thawed

    Serving Size: 1 (612) g

    Servings Per Recipe:4

    Calories: 679.5

    Calories from Fat 231 g 34 %

    Total Fat 25.7 g 39 %

    Saturated Fat 9.1 g 45 %

    Cholesterol 88.7 mg 29 %

    Sodium 1936.4 mg 80 %

    Total Carbohydrate76.6 g 25 %

    Dietary Fiber 11.7 g 46 %

    Sugars 8.2 g 32 %

    Protein 37.2 g 74 %


  • 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 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, pepper, and 1/4 teaspoon salt in bowl until thoroughly combined; let sit for 20 minutes.
  • 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 1/2 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.
  • 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.
  • 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.
  • 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.
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