Beef And Black Bean Chili With Toasted Cumin Crema (bobby Flay)

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 brown on all sides. remove to a plate and repeat with the remaining oil and meat.
• 3 remove all but two tablespoons of fat from the pot.
• 4 cook onions until soft.
• 5 add garlic and jalapeno, cook for one minute.
• 6 add ancho powder, pasilla powder, and cumin; cook two minutes.
• 7 add beer and cook until reduced by half.
• 8 return beef to pot, add rest of ingredients except beans and lime juice.
• 9 bring to a boil. reduce heat to medium, cover, and simmer for 45 minutes.
• 10 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.
• 11 while crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
• 12 remove from heat; add lime juice and salt and pepper.
• 13 serve with a spoonful of toasted cumin crema.