Instructions: Heat heavy large pot over high heat. Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl.

Add onions and garlic to same pot. Saute until onions are tender, 8 minutes. Add chili powder. Saute 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.)

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.

This recipe yields 6 to 8 servings.

Comments: A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapenos (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.