BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

facebook share image   twitter share image   pinterest share image   E-Mail share image



BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH image

Categories     Beef

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema,
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
AVOCADO RELISH
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Steps:

  • Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and Avocado Relish TOASTED CUMIN CREMA Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle AVOCADO RELISH Combine all ingredients in a small bowl and season with salt and pepper

Deborah Toop
d_toop@gmail.com

I'm a vegetarian, so I used crumbled tofu instead of beef. The chili was still delicious.


Harriet Booth
h-booth15@yahoo.com

This chili is a great way to use up leftover vegetables. I added some chopped carrots and celery to mine.


thegg gamer
thegg.g@hotmail.fr

I made this chili for a potluck and it was a huge hit. Everyone loved it and asked for the recipe.


MD Forhad hossin
hossinm27@hotmail.fr

I used a can of diced tomatoes with green chilies instead of regular diced tomatoes. It gave the chili a nice little kick.


Kainathassan Awan
kainathassan.awan18@hotmail.com

I'm not a fan of cilantro, so I omitted it from the recipe. The chili was still delicious without it.


Bebesongin Cano
b.cano@gmail.com

This chili is a great way to use up leftover turkey. I made a big batch of turkey chili after Thanksgiving and it was delicious.


Akanyo Alice
akanyo_a39@hotmail.com

I made this chili in my slow cooker and it turned out perfect. It was so easy and the chili was so flavorful.


Raja Arslan
r-a57@yahoo.com

This chili is a great way to get your kids to eat their vegetables. My kids love the black beans and the corn.


Moses Ojonugwa Victor
o41@gmail.com

I'm not a big fan of spicy food, but this chili was just right for me. It had a nice little kick without being too overwhelming.


Troopers Revenge
t_revenge@gmail.com

This chili is so easy to make and it's always delicious. I love that I can use canned black beans, which makes it even quicker.


Ayisha Yakubu
a_y@aol.com

I've made this chili several times now and it's always a hit. It's the perfect comfort food for a cold day.


Crypto Master Secret
mcrypto@gmail.com

This is my new favorite chili recipe! It's so flavorful and the crema and relish really make it special.


Tenzin Jamtsho
jamtsho.t@aol.com

I made this chili for a party and it was a huge success. Everyone loved it and I got lots of compliments.


Abigail Monfaite
abigail24@gmail.com

This chili is a great way to use up leftover beef. I always have some cooked ground beef in the freezer, so this is a go-to recipe for me.


Linda Wiley
w_l89@aol.com

I'm not a huge fan of black beans, but I really enjoyed this chili. The beef and black beans were cooked perfectly and the spices were just right.


Sohag Raj
sohag.r12@hotmail.com

This chili is so easy to make and it's always a crowd-pleaser. I love that I can throw everything in the slow cooker and have a delicious meal ready when I get home from work.


E Spence Chisholm
es29@gmail.com

I followed the recipe exactly and it turned out great! The chili was hearty and flavorful, and the crema and relish added a nice touch of freshness.


igor torokk
igor@yahoo.com

This chili was a hit with my family! The flavors were perfectly balanced and the toasted cumin crema and avocado relish were the perfect finishing touches. I'll definitely be making this again.