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

Recipe by Andi the grate
SERVES: 8-10




  • 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.
  • Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
  • Remove all but two tablespoons of fat from the pot.
  • Cook onions until soft.
  • Add garlic and jalapeno, cook for one minute.
  • Add ancho powder, pasilla powder, and cumin; cook two minutes.
  • Add beer and cook until reduced by half.
  • Return beef to pot, add rest of ingredients except beans and lime juice.
  • Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
  • 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.
  • While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
  • Remove from heat; add lime juice and salt and pepper.
  • Serve with a spoonful of Toasted Cumin Crema.