Beef And Black Bean Chili With Toasted Cumin Crema

Name: Beef And Black Bean Chili With Toasted Cumin Crema And Avocado Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 pounds beef, cut into 1/2-inch cubes; Salt and freshly ground black pepper; 1 large red onion, finely diced; 4 cloves garlic, finely chopped; 3 tablespoons ancho chili powder; 1 tablespoon pasilla chili powder; 1 tablespoon ground cumin; 1 bottle dark beer; 5 cups homemade chicken stock, or canned low-sodium or water; 1 (16-ounce) can chopped tomatoes, drained and pureed; 1 tablespoon chipotle pepper puree; 1 tablespoon honey; 2 cups cooked or canned black beans, rinsed and drained; 2 tablespoons fresh lime juice; Toasted Cumin Crema,; 1 tablespoon cumin seed; 1 cup Mexican crema or creme fraiche; Salt and freshly ground black pepper; AVOCADO RELISH; 2 ripe Hass avocados, peeled, pitted and diced; 1/2 small red onion, finely diced; 1 jalapeno or serrano chile, finely diced; Lime juice; Chopped cilantro leaves; Salt and pepper

Servings: persons

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema,
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
AVOCADO RELISH
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

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.
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.
3
Serve with a dollop of Toasted Cumin Crema and Avocado Relish
4
TOASTED CUMIN CREMA
5
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
6
AVOCADO RELISH
7
Combine all ingredients in a small bowl and season with salt and pepper

1373

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/4 cup olive oil, 2 pounds beef, cut into 1/2-inch cubes, Salt and freshly ground black pepper, 1 large red onion, finely diced, and more.

Yes, Beef And Black Bean Chili With Toasted Cumin Crema And Avocado Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Black Bean Chili With Toasted Cumin Crema And Avocado Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions