3 pounds ground beef 3 cups chopped onions 6 garlic cloves, finely chopped 1/2 cup chili powder 2 14 1/2-ounce cans beef broth 1 cup canned crushed tomatoes with added puree 1/2 cup stout or dark beer 2 tablespoons minced canned chipotle chilies 2 tablespoons yellow cornmeal 2 15 1/2-ounce cans black beans, drained, rinsed 1 1/2 cups sour cream 2 tablespoons fresh lime juice 1 tablespoon grated lime peel Corn tortilla chips
Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Lime Crema: Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.
