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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (109)

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Average Rating:

Total Reviews: 109

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  • on April 18, 2013

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    My kids Love!!! chili and they just took over on this one. NOTHING LEFT for ME..man..:(

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  • on March 04, 2013

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    Good and interesting....thank Chef

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  • on February 23, 2013

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    New fav chilli recipe- subbed with 1/2 ground turkey & 1/2 ground beef (less fat:D, also rehydrated dry ancho chillis in the chix broth then put in food processor, no pasilla, I liked the soupy factor. Added corn & more veggies; The avacado topping is a MUST~ makes the dish!!

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  • on February 14, 2013

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    a great recipe for a picnic

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  • on December 02, 2012

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    Usually I add a lot of my own flavoring. This was delicious pretty much as is, and I didn't even add the crema or the avocado relish. I used corona light

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  • on October 24, 2012

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    My family loved this chili and everything that went with it! Usually I am not a big chili fan but this one was wonderful!!! I followed the recipe exactly for the most part, even making the cumin creme and avocado relish. I wasn't sure which beer was supposed to be added but used Guinness as I had it on hand and it was perfect. I will be making this again and again and I think I might now be a converted chili lover!

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  • on September 25, 2012

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    vary good!

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  • on September 17, 2012

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    Used Corona as it goes much better with spicy and is not overpowering, Honey adds too much sweet for our taste so went with fresh roma tomatoes and used Anasazi beans which carry a sweetness all their own. Very Lively

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  • on September 08, 2012

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    I made this chili and let it simmer overnight. I liked the smokiness flavor of the cumin but didn't want it to be too spicy so I eliminated the pasilla chili powder and instead added more cumin. It tasted very good but wasn't over powering on the spices. I also used a lot of cilantro in the avacado relish and seasoned it with garlic salt. It turned out really well and it's a great gameday recipe!

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  • on July 08, 2012

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    So this is definitely smack down worthy...As some of the other folks did, I reduced the broth to two cups, and could have gotten away with one cause I added some other stuff to compensate liquid wise. Beef was top sirloin from costco, flavor was awesome! I added a small can of chipotle salsa, a small can of chopped chipotle peppers in adobo sauce. I also added dried adobo peppers, two fresh jalepeno's and a fresh anaheim chili. I reduced the beer, powdered chili and onions to almost a paste before I added my meat back with all the other stuff. If you really wanted to kick the heat up on this I would add one more jalapeño and one or two habaneros. It was darn warm the way it was tho. I also added a cup and a half more black beans than the recipe called for and a can of hominy. YUM! That thickened this chili right up......You won't regret making this one folks, it's super solid!

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