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

This delicious Beef and Black Bean Chili is a quick and hearty meal that’s perfect for any occasion. With tender beef, creamy black beans, and a kick of spice, it’s packed with flavor. Top it with a dollop of toasted cumin crema and fresh avocado relish for an extra burst of taste. Perfect for a cozy dinner!

Ingredients Needed:

• 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 of dark beer
• 5 cups homemade chicken stock, or canned low-sodium or water
• 1 (16-ounce) can of 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
• Avocado Relish

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

How To Make Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish?

1. Cook the Beef: Heat olive oil in a large pot over high heat. Brown the beef on all sides. Set it aside, leaving 45 ml of fat in the pot.
2. Sauté the Veggies: Cook the diced onion in the pot for 5 minutes. Add garlic, then the chili powders and cumin. Cook for 2 more minutes.
3. Add Beer and Stock: Pour in the beer, cook for a couple of minutes, then add chicken stock, tomatoes, chipotle puree, and honey. Bring to a boil.
4. Simmer the Chili: Add the beef back to the pot. Reduce heat, cover, and simmer for 45 minutes.
5. Add Beans: Stir in the black beans and cook for 15 more minutes.
6. Finish the Chili: Remove from heat, add lime juice, and adjust seasoning.
7. Serve: Top the chili with Toasted Cumin Crema and Avocado Relish.

Recipe Tips:

• Brown the Beef Well: Take your time to sear the beef properly. This adds a deep, rich flavor to the chili.
• Toast the Spices: Cook the chili powders and cumin in the pan before adding liquids to enhance their flavor.
• Use Fresh Lime Juice: Adding lime juice at the end brightens the chili and balances the spices.
• Don’t Skip the Crema and Relish: These toppings add creaminess and freshness, making the chili taste even better.
• Simmer for the Best Flavor: Let the chili cook low and slow to allow all the flavors to blend perfectly.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the chili to room temperature. Put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Let the chili cool fully. Store it in a freezer-safe container for up to 3 months.
• Reheat: Place the chili in a pan and warm it on medium heat, stirring often until it’s hot.

Nutrition Facts:

• Calories: 161 kcal
• Total Fat: 9.4 g
• Saturated Fat: 3.5 g
• Cholesterol: 32.6 mg
• Sodium: 235.5 mg
• Potassium: 153 mg
• Total Carbohydrate: 8.9 g
• Dietary Fiber: 2 g
• Sugars: 3.7 g
• Protein: 9.9 g

Try More Bobby Flay Recipes:

• Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean, and Quinoa Relish
• Red Beef Chili
• Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw
• Halibut with Charred Garlic Oil and Tomato Relish