Chipotle Bison Chili with Lime Crema
Adapted from Nora Neureiter, Second Place Winner of the 2009 Leyden Street Chili Cookoff
Serves 12

3 pounds ground bison (or beef as Nancy used)
2 tablespoons extra virgin olive oil, optional (see instructions)
Salt and pepper
3 cups chopped onions, about 2 medium onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14-ounce cans beef broth
1 14-ounce can crushed tomatoes with juices
1/2 cup stout or dark beer
4 minced canned chipotle chiles
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, rinsed and drained
Salt and pepper, to taste
1 cup sour cream
1 lime, zested and juiced

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 completely browned, using a spoon to break up meat. Remove cooked meat to a bowl with a slotted spoon. Add onions and garlic to the meat drippings and cook until softened, about 5 minutes. Return beef to the pot and 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.

When chili is thick, stir in cornmeal and add black beans. Let simmer together for 10 minutes before serving. Combine sour cream with lemon zest and juice and serve chili in bowls with a spoonful of lime cream on top.