Beef And Black Bean Chili With Toasted Cumin Crema Bobby Flay Recipe

Ingredients for Beef And Black Bean Chili With Toasted Cumin Crema Bobby Flay

• Canola Oil
• Chuck Roast
• Salt & Freshly Ground Black Pepper
• Red Onion
• Garlic Cloves
• 1-2 jalapeños, minced
• Dried Ancho Chile Powder
• Ground Pasilla Chile Powder
• 1 tablespoon ground cumin (or 5 tablespoons chili powder blend)
• Dark Beer
• Chicken Stock
• Chopped Tomatoes
• Chipotle Chile In Adobo
• Honey
• Black Beans
• Fresh Lime Juice
• 1 cup crème fraîche
• 1/2 teaspoon kosher salt (plus additional to taste)
• Ground Black Pepper

How to Make Beef And Black Bean Chili With Toasted Cumin Crema Bobby Flay

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
2. 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.
3. 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.
4. Remove all but 2 tablespoons of fat from the pot.
5. Add 1 large onion, chopped, and cook until softened, about 5 minutes.
6. Add 4 cloves garlic, minced, and 1-2 jalapeños, minced (adjust to taste), and cook for 1 minute.
7. 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.
8. Add 12 oz of beer and cook until reduced by half, about 5 minutes.
9. 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.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
11. 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.
12. 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.
13. Remove from heat and stir in 2 tablespoons lime juice and additional salt and pepper to taste.
14. Serve hot, topped with a generous spoonful of toasted cumin crema, sliced avocado, and applewood smoked Gruyère cheese.