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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: 110

Showing 21-30 of 110

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  • on January 02, 2012

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    Pretty good...loved the avocado

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  • on December 07, 2011

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    Loved everything but the avocado

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  • on November 27, 2011

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    very very good love it

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  • on November 26, 2011

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    WOWZERZ! I just can't wait to try the organic version of this dish. Delicioso Chef Flay!

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  • on October 17, 2011

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    love it.

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  • on October 11, 2011

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    Wonderfull ...Amazing taste!

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  • on August 27, 2011

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    Good recipe. I changed a couple of things to make it work. Instead of using 5 cups of stock only use a 1½ to 1 cups. You get enough water from the other additives that will make the chili soupy so add the chicken stock last and check the water level before adding. Also, I used Michelob Amber Bock as the dark beet which works great. I used two beers instead of one just be sure to render the beer all the way down. Plus, I usually make this a day ahead of time then reheat after all the spices soak in. Another thing you can do to make the chili look more traditional is use puree tomatoes instead of the cut tomatoes.

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  • on August 24, 2011

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    love it , I spice it more

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  • on August 09, 2011

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    Just made a batch for about the fifth time, and as usual it disappeard quickly. I use cubed lamb shoulder and it is a better meat match for the black beans. Since I live in NM I substitute a good-quality red chile powder for the pasilla. One of my favorite BF recipes.

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  • on August 03, 2011

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    i think the recipe is good because it has a lot of bold favors in a chilli that you would not see in most chilli but the recipe is good

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