Bobby Flay's Beef and Black Bean Chili

Ingredients

• 1/4 cup olive oil
• 2 lbs beef, cut into 1/2 inch cubes
• 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 chicken stock
• 1 (16 oz) can chopped tomatoes, drained and pureed
• 1 tablespoon chipotle pepper puree
• 1 tablespoon honey
• 2 cups black beans (cooked or canned), rinsed and drained
• 2 tablespoons fresh lime juice

For the toasted cumin cream:

• 1 tablespoon cumin seed
• 1 cup Mexican crema or creme fraiche

For the avocado relish:

• 2 ripe Haas avocados, peeled, pitted, and diced
• 1/2 small red onion, finely diced
• 1 jalapeno or serrano chile, finely diced
• Lime juice
• Fresh cilantro, chopped
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. In a large Dutch oven over high heat, heat the oil. Season beef with salt and pepper, then sauté until brown on all sides. Remove meat to a plate and set aside. Remove all but 3 tablespoons of fat from the pot.
2. Add onions to pot and cook until soft. Add garlic and cook 2 minutes.
3. Stir in ancho powder, pasilla powder, and cumin and cook 2 minutes more. Add beer and cook until completely reduced.
4. Return beef to pot, then add chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
5. Reduce heat to medium, cover pan, and let simmer 45 minutes.
6. Add beans and cook 15 minutes more.
7. Remove from heat, stir in lime juice and season to taste. Serve topped with avocado relish and cumin crema.
8. For the cumin crema:
9. Place cumin in a small sauté pan over medium heat and toast until lightly golden. Place into a small bowl, stir in crema, and season to taste with salt and pepper.
10. For the avocado relish:
11. In a small bowl, combine all ingredients and season to taste with salt and pepper.