Best 4 Beef And Black Bean Chili With Toasted Cumin Crema And Avocado Relish Recipes

**Kick off your culinary journey with a tantalizing Beef and Black Bean Chili, brimming with bold flavors and textures. This hearty and comforting dish is a perfect blend of lean ground beef, tender black beans, and an array of zesty spices that dance on your palate. As you savor each spoonful, the toasted cumin crema adds a luscious creaminess, while the vibrant avocado relish bursts with freshness, creating a harmonious balance of flavors. But that's not all – this culinary adventure also includes recipes for a zesty tomato salsa, tangy pickled red onions, and fluffy cornbread, each adding their own unique charm to the chili experience. Prepare to embark on a culinary expedition that will leave your taste buds craving more.**

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BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish image

A hearty bowl of chili is the ideal thing to keep the chill away, though courtesy of the cool homemade cumin crema and refreshing avocado relish, it's great in warm, weather too!

Provided by Bobby Flay

Categories beans,beef,comfort food,Main,tomatoes

Time 1h45m

Yield 6 servings

Number Of Ingredients 26

Ingredients

¼ cup olive oil
2 lb(s) beef, cut into ½-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 Tbsp ancho chili powder
1 Tbsp pasilla chili powder
1 Tbsp ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium, or water
1 (16-oz) can chopped tomatoes, drained and pureed
1 Tbsp chipotle pepper puree
1 Tbsp honey
2 cups cooked or canned black beans, rinsed and drained
2 Tbsp lime juice
Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows
1 Tbsp cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
2 ripe Hass avocados, peeled, pitted and diced
½ small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Steps:

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Combine all ingredients in a small bowl and season with salt and pepper.

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD

Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread image

Provided by Bobby Flay

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 46

Ingredients

1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
Dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
Chopped cilantro leaves, for garnish
Cumin Crema, recipe follows
Avocado Relish, recipe follows
Red Onion Relish, recipe follows
Fry Bread, recipe follows
1 pint creme fraiche, Mexican crema or sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 tablespoons canola oil
2 red onions, finely diced
1 tablespoon minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro leaves
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
Salt and pepper
3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Steps:

Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)

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

I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere.

Provided by Andi the grate

Categories Black Beans

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

4 tablespoons canola oil
2 1/2 lbs chuck roast, cut into 1/2 inch cubes
salt & freshly ground black pepper
1 red onion
4 garlic cloves, finely chopped
1 jalapeno, finely diced
3 tablespoons dried ancho chile powder
1 tablespoon ground pasilla chile powder
1 tablespoon ground cumin
12 ounces dark beer
5 cups chicken stock
1 (16 ounce) can chopped tomatoes, drained
1 tablespoon chipotle chile in adobo
2 tablespoons honey
12 ounces black beans, drained, rinsed, and drained again
2 tablespoons fresh lime juice
1 cup creme fraiche or 1 cup sour cream
1 1/2 tablespoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

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.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH image

Categories Beef

Yield 6 servings

Number Of Ingredients 26

Ingredients

1/4 cup olive oil
2 pounds beef, 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 homemade chicken stock, or canned low-sodium or water
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
Toasted Cumin Crema,
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
AVOCADO RELISH
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Steps:

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and Avocado Relish TOASTED CUMIN CREMA Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle AVOCADO RELISH Combine all ingredients in a small bowl and season with salt and pepper

Tips:

Use high-quality ingredients: The better the ingredients, the better the chili will be. Use fresh vegetables, a good quality beef broth, and high-quality chili powder.
Brown the beef well: Browning the beef adds flavor and depth to the chili. Make sure to brown the beef in a hot pan over medium-high heat until it is well browned on all sides.
Use a variety of beans: Black beans are a classic chili bean, but you can also use kidney beans, pinto beans, or even chickpeas. Using a variety of beans will add texture and flavor to the chili.
Add some spice: Chili is a spicy dish, so don't be afraid to add some heat. You can add chili powder, cayenne pepper, or even diced jalapeños.
Let the chili simmer: The longer the chili simmers, the more flavorful it will be. Let the chili simmer for at least 30 minutes, or even longer if you have time.
Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include shredded cheese, sour cream, diced avocado, and chopped cilantro.

Conclusion:

This beef and black bean chili is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chili is packed with flavor, thanks to the combination of beef, black beans, and spices. The toasted cumin crema and avocado relish add a creamy and refreshing touch to the chili. This chili is sure to be a hit with your family and friends.