Black Bean Chili - Feeding a Crowd - Thank you Bobby Flay

Bobby Flay, King of South Western Cuisine, is the inspiration for this Chili Dish
It was son-in-law Chris's birthday

and there was a crowd. What better to feed many people.
This delicious Chili, is served with Toasted Cumin Crème Fraiche and an Avocado Relish.
I served it with rice.
I also added frozen corn, it seems to me, that one should have corn, in this kind of Chili
There was enough for the meal that night and enough leftovers to make Chili and Rice Pies

and then plenty more to freeze. (This made a Taco meal for the Grandkids)
So so tasty and so so economical.
This is his recipe in entirety, which includes Chili Powders that I couldn’t find here in New Zealand, so I just used the Chili Powder available. BUT if you can buy his Chili please use it

For the Chili
1/4 cup olive oil
1 kilo minced beef,
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 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 cups frozen corn
2 tablespoons fresh lime juice
Handful of chopped Coriander leaves

Directions

Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and sauté 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, the corn and continue cooking for 15 minutes.
Remove from the heat, add the lime juice, coriander and adjust seasonings.

Serve with a dollop of Toasted Cumin Crème Fraiche and Avocado Relish.

Toasted Cumin Crème Fraiche


1 tablespoon cumin seed
1 cup creme fraiche
Sea Salt and freshly ground black pepper

Place the cumin in a small sauté pan over medium heat.
Toast until lightly golden brown.
Place in a small bowl.
Stir in the crème fraiche and season with salt and pepper, to taste.

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

Our friend Justine would have happily eaten the Avocado Relish as is.