Description
This hearty and spicy Beef and Black Bean Chili, inspired by Bobby Flay’s signature style, is packed with smoky flavors, tender beef, and rich black beans. With a deep, complex spice blend and a slow-simmered texture, it’s the perfect dish for game days, cozy dinners, or meal prepping
Ingredients
For the Chili:
- 1/4 cup olive oil
- 2 pounds beef chuck, 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 dark beer
- 5 cups chicken stock or low-sodium broth
- 1 (16-ounce) can 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
For the Toasted Cumin Crema:
- 1 tablespoon cumin seeds
- 1 cup Mexican crema or crème fraîche
- 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 jalapeño or serrano chile, finely diced
- Fresh lime juice
- Chopped cilantro leaves
- Salt and freshly ground black pepper
Instructions
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Sear the Beef:
- In a large Dutch oven, heat olive oil over high heat. Season beef cubes with salt and pepper. Sauté until browned on all sides. Transfer to a plate and reserve 3 tablespoons of fat in the pan.
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Sauté Aromatics:
- Add diced onions to the reserved fat and cook until softened. Incorporate chopped garlic and cook for an additional 2 minutes.
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Bloom Spices:
- Stir in ancho chili powder, pasilla chili powder, and ground cumin. Cook for another 2 minutes to enhance their flavors.
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Deglaze and Build Base:
- Pour in the dark beer, scraping up any browned bits from the bottom. Cook until the beer is almost entirely reduced.
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Combine Ingredients:
- Return the seared beef to the pot. Add chicken stock, pureed tomatoes, chipotle pepper puree, and honey. Bring the mixture to a boil.
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Simmer:
- Reduce heat to medium, cover, and let simmer for 45 minutes.
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Incorporate Beans:
- Stir in the black beans and continue cooking for an additional 15 minutes.
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Finalize:
- Remove from heat, stir in fresh lime juice, and adjust seasoning with salt and pepper.
For the Toasted Cumin Crema:
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Toast cumin seeds in a small sauté pan over medium heat until golden brown.
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Grind toasted seeds and mix into Mexican crema or crème fraîche. Season with salt and pepper to taste.
For the Avocado Relish:
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Combine diced avocados, red onion, and chile in a bowl.
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Drizzle with fresh lime juice, sprinkle with chopped cilantro, and season with salt and pepper.
Notes
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Browning the Beef: Properly searing the beef enhances the chili’s depth of flavor.
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Toasting Spices: Cooking spices before adding liquids releases their essential oils, intensifying the dish’s aroma and taste.
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Crema and Relish: These toppings provide a creamy and fresh contrast to the robust chili.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 450
- Sodium: 800mg
- Fat: 20
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 90mg