Boston Marathon Chili Recipe 55 Food

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute 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 and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

BOSTON MARATHON CHILI

Steps:

• Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and sauté until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeños and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour.
• Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately.

BOSTON MARATHON CHILI RECIPE - (5/5)

Steps:

• Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and saute until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeños and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour. Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately. This recipe yields 10 servings.