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Beef and Black Bean Chili With Toasted Cumin Crema (Bobby Flay)

  • 60minutes
  • 526calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons canola oil

  2. 2 1/2 lbs chuck roast, cut into 1/2 inch cubes

  3. salt & freshly ground black pepper

  4. 1 red onion

  5. 4 garlic cloves , finely chopped

  6. 1 jalapeno, finely diced

  7. 3 tablespoons dried ancho chile powder

  8. 1 tablespoon ground pasilla chile powder

  9. 1 tablespoon ground cumin

  10. 12 ounces dark beer

  11. 5 cups chicken stock

  12. 1 (16 ounce) can chopped tomatoes , drained

  13. 1 tablespoon chipotle chile in adobo

  14. 2 tablespoons honey

  15. 12 ounces black beans , drained, rinsed, and drained again

  16. 2 tablespoons fresh lime juice

  17. 1 cup creme fraiche or 1 cup sour cream

  18. 1 1/2 tablespoons ground cumin

  19. 1 teaspoon kosher salt

  20. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.

  2. Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.

  3. Remove all but two tablespoons of fat from the pot.

  4. Cook onions until soft.

  5. Add garlic and jalapeno, cook for one minute.

  6. Add ancho powder, pasilla powder, and cumin; cook two minutes.

  7. Add beer and cook until reduced by half.

  8. Return beef to pot, add rest of ingredients except beans and lime juice.

  9. Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.

  10. For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

  11. While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.

  12. Remove from heat; add lime juice and salt and pepper.

  13. Serve with a spoonful of Toasted Cumin Crema.

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