A unique chili recipe using Bison and chipotle chile peppers. Don't skimp on that lime crema, it adds a divine creaminess.
Heat a large stock pot over medium high heat. If your ground meat is very lean, add 2 tablespoons of extra virgin olive oil to the pot before adding the ground meat. Season with a little salt and pepper and cook until meat is almost browned, using a spoon to break up meat.
Add onions and garlic and cook until softened, about 5 minutes. Add chili powder, broth, tomatoes, beer and chiles. Bring to a boil, reduce to low, cover partially, and cook until very thick, about 1-2 hours.
Then stir in cornmeal and add black beans. Let simmer together for 10 minutes before serving. Stir in the vinegar.
Combine sour cream with lime zest and juice of one lime and serve chili in bowls with a spoonful of lime cream on top.
To serve, ladle a large dollop of Lime Crema on top of the chili. Garnish with chopped cilantro, chopped avocado and sliced green onion.