Beef and Black Bean Chili with Creamy Vegetable Sauce

Votes: 1

Time: 1 hour 45 minutes
Complexity: average
Servings: 6

Instead of using ground beef for traditional chili, Bobby Flay cubes the beef and cooks it in a rich broth, adding toasted cumin and chipotle pepper puree.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the chili:

1/4 cup olive oil
900 g beef, cut into 1x1 cm cubes.
Salt and freshly ground black pepper
1 large red onion, diced
4 crushed cloves of garlic
3 tbsp. chili seasoning with ancho pepper
1 tablespoon pasilla chili seasoning
1 tbsp. ground cumin
1 bottle of dark beer
5 cups homemade chicken broth, or canned low-sodium chicken broth, or water
1 can (450 g) of canned tomatoes, diced (drain and puree)
1 tablespoon chipotle pepper puree (smoked jalapeño pepper)
1 tbsp. honey
2 cups cooked or canned black beans (drained and rinsed)
2 tablespoons fresh lime juice
Creamy cumin sauce, see recipe below
Avocado relish sauce, see recipe below

Creamy Cumin Sauce:

1 tbsp cumin seeds
1 cup sour cream
Salt and freshly ground black pepper

Avocado Relish Sauce:

2 ripe Hass avocados (peeled, pitted and diced)
1/2 red onion, finely chopped
1 finely chopped jalapeño or serrano pepper
Lime juice
Chopped cilantro
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, red onion, garlic, chili seasoning, cumin, dark beer, tomatoes, chipotle pepper, honey, black beans, lime juice, sour cream, Avocado, jalapeno pepper, cilantro

Cooking the dish according to the recipe:

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper and sear on all sides until golden brown. Remove the meat to a plate and skim off all fat, reserving 3 tablespoons.
Add the onion to the pan and cook until soft. Add the garlic and cook for another 2 minutes. Add both chili powders and the cumin and cook for another 2 minutes. Pour in the beer and continue cooking until it has completely evaporated. Return the meat to the Dutch oven, add the chicken broth, tomatoes, chipotle puree, and honey. Bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and cook for another 15 minutes. Remove from the heat, add lime juice, and add more spices, if desired.

Serve chili with cream sauce and relish sauce.
Creamy Cumin Sauce:

Place the cumin in a small saucepan over medium heat. Toast the seeds until golden brown. Transfer to a small bowl. Add sour cream, salt, and pepper to taste. Transfer the sauce to a plastic bottle.
Avocado Relish Sauce:

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