Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish

Bobby Flay

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Chili

Rated: 5 stars out of 5Rate itRead users' reviews (22)

  • Cook Time:

    1 hr 15 min

  • Level:

    Intermediate

  • Yield:

    6 servings

Close

Times:

Prep
30 min
Inactive Prep
--
Cook
1 hr 15 min
Total:
1 hr 45 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 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, recipe follows
  • Avocado Relish, recipe follows

Directions

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:

  • 1 tablespoon cumin seed
  • 1 cup Mexican crema or creme fraiche
  • Salt and freshly ground black pepper

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:

  • 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

Combine all ingredients in a small bowl and season with salt and pepper.

Next Recipe

More recipes? Try these recommendations:

Read more Comments & Reviews (22)

Comments & Reviews

  • recipe Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
    Sarah San Antonio, TX 10-31-2009

    Flag

    Reduce the broth

    Rated: 4 stars out of 5
    Great flavors. I reduced the chicken broth, used just enough to cover the meat and veggies and then let it simmer. Still... thought it was a little wet so I made a quick roux and added it in. Perfect texture. Love the flavor, the sour cream and avocados are must haves. Will definitely make again.Read more
  • recipe Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
    Tim Seattle, WA 05-31-2009

    Flag

    It tastes pretty good but it is way too soupy.

    Rated: 4 stars out of 5
    Just like the title I say it tastes really nice but it's way too soupy. After I finished the chili (I only added extra green... peppers and red peppers.), I was wondering whether I should dump most of soup off my pot. I tried my chili without soup first and it was really good so I ate four or five bowls of my chili. Furthermore, I even drank my chili soup without any ingredient. But I really hope the chili can be multifunctional, for example I can pour chili on a hamburger or hot dog even though to be a spaghetti sauce. This recipe is definitely not going to work. I will say the chili is pretty good but it's not the type I like. I hope some people can come out a way to solve the soupy problem. (Let me know if anyone does. Please send me a mail.) Read more
  • recipe Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
    Martin North York, ON 04-04-2009

    Flag

    Outstanding!

    Rated: 5 stars out of 5
    Best tasting chili I've ever had! Needed a bit of thickening, as it was a bit soupy, as mentioned in previous reviews. ... Ingredients were a little bit difficult to find, but it was worth tracking them down. Cumin crema is a really great touch!Read more
  • recipe Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
    Laurie Oregonia, OH 03-17-2009

    Flag

    I WON!!!

    Rated: 5 stars out of 5
    I liked the recipe from the start but continued on reading the reviews. I found Tcrema and all the chili powders, even made... my own powder from dried chilis. The chili was made the morning of the Chili Cookoff. I followed the recipe carefully but when it came to adding all the liquid, I used SPARINGLY. (I prefer my chilli a bit on the meaty and thick side.) By reading the reviews that help me make a thicker chili. BUT the flavor was OUTSTANDING! Thank you Bobby!Read more
  • recipe Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
    cj jersey citynnn, NJ 02-01-2009

    Flag

    total f***ing disaster

    Rated: 1 stars out of 5
    i would not recommend making this recipe. its a total f***ing disaster. ingredients are hard to find, equivalents even... harder. soupy consistency and bad flavor. bobby flay is a scam. Read more
  • recipe Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
    null null, null 01-30-2009

    Flag

    Super Bowl Chile

    Rated: 5 stars out of 5
    I made this recipe last night and followed it exactly. If you like "soupy" chile this is OK. I personally like it thick so I... added a 15oz can of refried beans and an additional can of black beans to the recipe this thickend it up. This is one spicy chile but I found it not to be overbearing to the point that beads of perspiration were pouring from my head. Definietly a keeper. Also, like a few other readers have mentioned, make the avocado relish. Yum! Keep up the good work Bobby. Donald, Worcester, MARead more
Flag This Review?Close

Please sign in to flag this review.

Not a member? Register now.

Advertisement
Advertisement