Name: Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Ingredients: ¼ cup olive oil; 2 lb(s) beef, cut into ½-inch cubes; Salt and freshly ground black pepper; 1 large red onion, finely diced; 4 cloves garlic, finely chopped; 3 Tbsp ancho chili powder; 1 Tbsp pasilla chili powder; 1 Tbsp ground cumin; 1 bottle dark beer; 5 cups homemade chicken stock, or canned low-sodium, or water; 1 (16-oz) can chopped tomatoes, drained and pureed; 1 Tbsp chipotle pepper puree; 1 Tbsp honey; 2 cups cooked or canned black beans, rinsed and drained; 2 Tbsp lime juice; Toasted Cumin Crema, recipe follows; Avocado Relish, recipe follows; 1 Tbsp cumin seed; 1 cup Mexican crema or creme fraiche; Salt and freshly ground black pepper; 2 ripe Hass avocados, peeled, pitted and diced; ½ small red onion, finely diced; 1 jalapeno or serrano chile, finely diced; Lime juice; Chopped cilantro leaves; Salt and pepper

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

Prep Time

30 min

Cook Time

1h 15 min

Yields

6 servings

A hearty bowl of chili is the ideal thing to keep the chill away, though courtesy of the cool homemade cumin crema and refreshing avocado relish, it’s great in warm, weather too!

ingredients

Chili

cup olive oil

lb(s) beef, cut into ½-inch cubes

Salt and freshly ground black pepper

large red onion, finely diced

cloves garlic, finely chopped

Tbsp ancho chili powder

Tbsp pasilla chili powder

Tbsp ground cumin

bottle dark beer

cups homemade chicken stock, or canned low-sodium, or water

(16-oz) can chopped tomatoes, drained and pureed

Tbsp chipotle pepper puree

Tbsp honey

cups cooked or canned black beans, rinsed and drained

Tbsp lime juice

Toasted Cumin Crema, recipe follows

Avocado Relish, recipe follows

Toasted Cumin Crema

Tbsp cumin seed

cup Mexican crema or creme fraiche

Salt and freshly ground black pepper

Avocado Relish

ripe Hass avocados, peeled, pitted and diced

small red onion, finely diced

jalapeno or serrano chile, finely diced

Lime juice

Chopped cilantro leaves

Salt and pepper

Ingredient Substitution Guide

directions

Step 1

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Step 2

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Step 3

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.

Step 4

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Step 5

Combine all ingredients in a small bowl and season with salt and pepper.

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