Beef and Black Bean Chilli with Cumin Crema

Enjoy a taste of Mexico with Bobby Flay's beef chilli.
  • 60ml olive oil
  • 900g beef, cut into 1-cm cubes
  • Salt and freshly ground black pepper
  • 1 large red onion, finely diced
  • 4 cloves garlic, finely chopped
  • 3 tablespoons ancho chilli powder
  • 1 tablespoon pasilla chilli powder
  • 1 tablespoon ground cumin
  • 1 bottle dark beer
  • 1.2 litres homemade chicken stock, or tinned low-sodium or water
  • 1 (450g) tin chopped tomatoes, drained and pureed
  • 1 tablespoon chipotle pepper puree
  • 1 tablespoon honey
  • 450g cooked or tinned black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • Toasted cumin crema, recipe follows
  • Avocado relish, recipe follows
  • For the Toasted cumin crema
  • 1 tablespoon cumin seed
  • 220g Mexican crema or creme fraiche
  • Salt and freshly ground black pepper
  • For the Avocado relish
  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1/2 small red onion, finely diced
  • 1 jalapeno, finely diced
  • Lime juice
  • Chopped coriander 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.

3) 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.

4) Serve with a dollop of the Toasted cumin crema and the Avocado relish.

For the Toasted cumin crema:

1) Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl.

2) Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

For the Avocado relish:

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

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