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

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This was really good, but I guess I did not reduce the liquid down enough. The consistency was more like a soup than a thick chili. I used stew meat since the type of beef wasn't specified. I could not find ground pasilla chilis anywhere in our local stores so just used more ancho chili powder (that was hard enough to find and it came out pretty mild. My husband just added more of the pureed chipotle to his bowl and I kept mine mild. Both types of chili powder seem to be available online though. Just didn't plan far enough ahead!

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made this to feed a bunch of people helping us move. It was so GOOOOOOOOODDDDDDD . Made just as written.... you dont mess with Bobby Flay. I loved the avacado relish. It added just that wonderful,"I never thought of this" to it. At first I thought it was too much onion in the relish, but it turned out to be just like adding onions on top of your chili....loved it

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Okay, I only gave it a fair rating as it tasted too much like chili powder to me. However to be quite honest I could only find the pasilla chili powder and could not find the ancho chili powder, so I used more of the pasilla and some regular chili powder I had here as well. I really liked the addition of beer and will do that now in my old standby chili recipe, but I don't think I will try this one again.

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Black beans...if you enjoy them...contribute texture to this chili. Thanks Bobby for this recipe...flavor and ease. Annie, Fremont, CA

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I was looking for a new chili recipe to try and this will be it! I will update my rating once we try it. This recipe contains many ingredients we use in our monthly menu rotation and I'm sure this will be a wonderful addition.

To SA: I cook for a person with Celiac and all things must be gluten-free. There are gluten free beers available - you can search online for them - but you could also substitute wine or beef broth for the dark beer.

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I haven't tried this recipe, but want to soon. My question is, I have celiac, what liquid should I replace the beer with? Thanks you.

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Possibly the best chili i've tasted... and ive tasted/made hundreds. Keep in mind, the chili powder he recommends isn't what you get from a jar at the supermarket, its true, dried passilla and ancho chili powder ground from dried chilies. If you use that, it will thicken just right. a tablespoon of good Masa flour will also do the trick. make sure to reduce the beer down to untill the onion/powder mix is almost a paste before you add the chicken broth. I use a good brisket when i make this dish, it tenderizes perfectly in about 1.5 hrs. We serve it on a small bed of rice in the bowl occasionally to mix it up.
If i could, id make this every week its that good!

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I am making this for the first time tomorrow. What type of beef do I use?

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I made this chili for the first time about 3 years ago. I get requests for it all the time, it has become a staple in our house, with raving reviews by all. It is now the #1 chili recipe for my husbands annual guys poker/chili night. I never use substitutions in this recipe. Most grocery stores carry the ingredients needed, substitutions in this are risky, just plan ahead and find the store that does carry what you need As far as the heat, it is a back-end heat, not a tongue burning heat. I probably will never make any other kind of chili after this one. About the beer, it is a must to use a dark lager beer, the depth of flavor it adds is unbelievable. Comfort food at it's best with this recipe. Looking for something to go with it, try Bobby's Skillet Cornbread with Maple Butter in hisbook "Bobby Flay Cooks American" The pair go so well together. :

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This recipe is awesome! I LOVE LOVE LOVE the avocado relish! Using fresh ground ancho and pasilla chili powders makes ALL the difference--don't skimp out!!! In addition to using less chili powder and chicken stock when I cook this recipe, I also like to add a pinch of cinnamon powder (or a cinnamon stick, paprika, a pinch of Mexican oregano, and a couple of bay leaves. Because the chipotle puree is REALLY hot, you must be careful if you are cooking for those who are sensitive to heat..

HIGHLY recommended! I would give his recipe 4 stars as is and 5 stars with my modifications!! Best chili EVER!