Black Bean And Beef Chili With Green Sour Cream
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
49
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 cups
Beef Stock1 cup
Vegetable Oil680 g
Ground Beef (patted dry)1 tbsp
Ground Coriander1 tbsp
Ground Cumin1 tbsp
Paprika (smoked)4 cloves
Garlic (finely chopped)1 cup
Tomato Paste2 tbsps
Thyme (chopped fresh)2 tbsps
Worcestershire Sauce1 cup
Lager Beer1
Avocado1 cup
Sour CreamDirections:
1
Toast the chiles in a saucepot over medium-high heat
2
Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth
3
In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat
4
To the pot add the mushrooms and brown
5
Then add the meat, brown and crumble
6
Season the meat with the coriander, cumin, paprika, salt and pepper
7
Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick
8
Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes
9
Remove the cinnamon stick and bay leaf
10
Serve right away, or cool, refrigerate and then reheat on the stovetop
11
When ready to serve, peel and pit the avocado
12
Puree the avocado, sour cream and lemon juice, and season with salt
13
Top the chili with the cheese, green sour cream and serve with the chips