Beef and Black Bean Chilli with Cumin Crema Recipe | Food Network UK

Ingredients

• 60ml olive oil
• 900g beef, cut into 1-cm cubes
• 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
• 1.2 litres homemade chicken stock, or tinned low-sodium or water
• 1 (450g) tin chopped tomatoes, drained and pureed
• 1 tablespoon chipotle pepper puree
• 1 tablespoon honey
• 450g cooked or tinned black beans, rinsed and drained
• 2 tablespoons fresh lime juice
• Toasted cumin crema, recipe follows
• Avocado relish, recipe follows
• For the Toasted cumin crema
• 1 tablespoon cumin seed
• 220g Mexican crema or creme fraiche
• For the Avocado relish
• 2 ripe Hass avocados, peeled, pitted and diced
• 1/2 small red onion, finely diced
• 1 jalapeno, finely diced
• Lime juice
• Chopped coriander leaves
• Salt and pepper