Black Bean and Beef Chili with Green Sour Cream

Name: Black Bean and Beef Chili with Green Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chiles, seeded and stemmed; 2 guajillo or New Mexican dried chiles, seeded and stemmed; 3 cups beef stock; 1/4 cup vegetable oil; 1 large portobello cap, scraped of gills and diced; 1 1/2 pounds ground beef, patted dry; 1 tablespoon ground coriander; 1 tablespoon ground cumin 1 tablespoon smoked paprika; Kosher salt and freshly ground black pepper; 1 onion, chopped; 3 to 4 cloves garlic, finely chopped; 1/4 cup tomato paste; 2 tablespoons chopped fresh thyme; 2 tablespoons Worcestershire sauce1 cinnamon stick; 1 cup lager beer; One 14-ounce can black beans, drained; 1 avocado; 1 cup sour cream; 1/2 lemon, juiced; Sharp Cheddar, for topping; Tortilla chips, for dipping

Servings: persons

2 ancho chiles, seeded and stemmed
2 guajillo or New Mexican dried chiles, seeded and stemmed
3 cups beef stock
1/4 cup vegetable oil
1 large portobello cap, scraped of gills and diced
1 1/2 pounds ground beef, patted dry
1 tablespoon ground coriander
1 tablespoon ground cumin 1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1 onion, chopped
3 to 4 cloves garlic, finely chopped
1/4 cup tomato paste
2 tablespoons chopped fresh thyme
2 tablespoons Worcestershire sauce1 cinnamon stick
1 cup lager beer
One 14-ounce can black beans, drained
1 avocado
1 cup sour cream
1/2 lemon, juiced
Sharp Cheddar, for topping
Tortilla chips, for dipping

1
Toast the chiles in a saucepot over medium-high heat.
2
Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth.
3
In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat.
4
To the pot add the mushrooms and brown.
5
Then add the meat, brown and crumble.
6
Season the meat with the coriander, cumin, paprika, salt and pepper.
7
Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick.
8
Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes.
9
Remove the cinnamon stick and bay leaf.
10
Serve right away, or cool, refrigerate and then reheat on the stovetop.
11
When ready to serve, peel and pit the avocado.
12
Puree the avocado, sour cream and lemon juice, and season with salt.
13
Top the chili with the cheese, green sour cream and serve with the chips.

843

kcal

Calories

Fat

Carbs

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: 2 ancho chiles, seeded and stemmed, 2 guajillo or New Mexican dried chiles, seeded and stemmed, 3 cups beef stock, 1/4 cup vegetable oil, and more.

Yes, Black Bean and Beef Chili with Green Sour Cream 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!