Beef And Black Bean Chili With Toasted Cumin Crema (Bobby Flay) - cooking recipe

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

Preparation

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.