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

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

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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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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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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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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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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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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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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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AMAZING. I didn't have pasillo or ancho powder, but I had some fresh green chile powder straight from New Mexico, and that was awesome. Threw in an Anchor Steam beer, and after that it looked a little like some kind of bubbling witches brew, but in the end, turned out totally delicious. I couldn't get enough! The toasted cumin crema totally makes it--don't skip that part. :