Monday, October 22, 2012

Beef & Black Bean Chili


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
1 tablespoons ancho chili powder 
1 tablespoon ground cumin 
1 bottle dark beer 
5 cups chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon honey 
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

  • 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 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.
2 ripe Hass avocados, peeled, pitted and diced 
1/2 red onion, finely diced
Lime juice 
Salt and pepper 
Cilantro leaves, chopped

  • Combine all ingredients in a small bowl and season with salt and pepper.
8 oz sour cream
1 tsp cumin
  • Mix sour cream and cumin together in small bowl.
  • Serve a dollop in each bowl of chili.
recipe derived from Bobby Flay

1 comment:

Michael Offutt, Phantom Reader said...

YUMMMM. I'm gonna make this soon. Looks tasty.

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