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

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Average Rating:

Total Reviews: 110

Showing 61-70 of 110

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  • on December 28, 2010

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    This a great recipe as is or to start from. Crema and Avocado relish for my foodie friends and a milder version when for my kids. Mine is always made with flank steak, as it adds a buttery quality.

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  • on December 21, 2010

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    Very tasty!!!!!! YUMMMM!!! so many great flavors!

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  • on December 09, 2010

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    I just finished making it! mmm... very tasty but i think it would taste better without beer. and its very spicy.

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  • on December 08, 2010

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    I made this for my sister-in-law's halloween themed birthday party and it was dubbed the "chili of death". Yes, it is a bit spicy... and absolutely delicious. The chipotle chili gave it the bite that I love and the ancho chili provides a wonderful flavor and has become my new favorite spice. This is an 'intermediate' recipe, so you have to pay attention to details, like how the chili is supposed to thicken, but it is WELL worth the effort. This has become a favorite with my family (I ususally make 2 versions, original and mild for the little ones and everyone I share it with wants the recipe. Thank you Bobbie! You're da man!

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  • on December 06, 2010

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    I made this on a cold night the other night with some corn muffins. It was so spicy we ended up eating more corn muffins than chili. The chipotle overpowered it so much! It started out great and smelled wonderful, used a tri tip and had the pasilla and ancho chili powders, used an Amstel Light beer and masa to thicken. Next time no chipotle.

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  • on November 21, 2010

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    I have made this twice this Fall...most recently for our annual Halloween Party and paired it with some cornbread. Big hit. It's a keeper.

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  • on November 20, 2010

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  • on November 15, 2010

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    Was great! Decided to do last minute, so I had to do without pasilla chili powder & beer. But it still tasted great.

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  • on November 06, 2010

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    Love it! We add 2 T cocoa to it! The avocado relish is a great compliment to the chili and gives it a fresh zip.

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  • on November 02, 2010

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    After trying this recipe two years ago this is the only chili I make. The avocado relish is perfection. Side note, we just do regular sour cream.

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