Ingredientes para Beef And Black Bean Chili With Toasted Cumin Crema Bobby Flay
- Canola Oil
- Chuck Roast
- Salt and freshly ground black pepper, for seasoning beef and to taste
- Red Onion
- 4 cloves garlic, minced
- 1-2 jalapeños, minced
- 3 tablespoons dried ancho chile powder
- 1 tablespoon ground pasilla chile powder
- 2 tablespoons and 1 teaspoon ground cumin
- 12 ounces dark beer
- Chicken Stock
- Chopped Tomatoes
- Chipotle Chile In Adobo
- Honey
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- 1 cup crème fraîche
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef And Black Bean Chili With Toasted Cumin Crema Bobby Flay? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef And Black Bean Chili With Toasted Cumin Crema Bobby Flay
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Season 2 lbs beef (1 lb ground beef and 1 lb ground buffalo, or all ground beef) generously with salt and pepper. Add half of the beef to the pot.
- Brown the beef on all sides, breaking it up with a spoon. Remove browned beef to a plate and repeat with the remaining beef and oil.
- Remove all but 2 tablespoons of fat from the pot.
- Add 1 large onion, chopped, and cook until softened, about 5 minutes.
- Add 4 cloves garlic, minced, and 1-2 jalapeños, minced (adjust to taste), and cook for 1 minute.
- Stir in 5 tablespoons of chili powder blend (or substitute with 3 tbsp ancho chili powder, 1 tbsp pasilla chili powder, and 1 tbsp ground cumin), cook for 2 minutes.
- Add 12 oz of beer and cook until reduced by half, about 5 minutes.
- Return beef to the pot. Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can diced tomatoes (undrained), 2 cups beef broth, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- While the chili simmers, prepare the cumin crema: Whisk together 1 cup crème fraîche, 1 tablespoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cover and refrigerate for at least 30 minutes.
- Add 2 (15 ounce) cans of black beans (drained and rinsed) to the chili pot and continue cooking until the meat is fork-tender, 20-30 minutes more.
- Remove from heat and stir in 2 tablespoons lime juice and additional salt and pepper to taste.
- Serve hot, topped with a generous spoonful of toasted cumin crema, sliced avocado, and applewood smoked Gruyère cheese.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
36g
Fat
59g
Carbs
8g
