Black Bean Chili with Avocado Cilantro Cream

Meat seasoning:
2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 tablespoon honey

For the chili:
1 pound beef, 1/2″ chunks (roast or stew chunks)
3 tablespoons olive oil
1 red onion, diced
2 poblano peppers, seeded and diced
2 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
4 cups chicken stock
28 ounces canned diced tomatoes
3 cups cooked black beans
2 tablespoons lime juice
salt and pepper

For garnish:
Cilantro Avocado Cream (recipe below)
1 avocado, sliced

Mix together all the meat seasoning ingredients, including the honey, until a paste is formed. Stir the beef chunks into the seasoning to coat evenly. In a large stockpot over medium-high heat, heat the oil. Add the seasoned beef chunks and cook until browned on each side. Remove the meat from the pan and set aside.

Add in the onions and poblano peppers. Cook for 5 minutes until tender, stirring frequently. Stir in the garlic and cook for 30 seconds. Pour in the stock and tomatoes, and then add in the beef chunks. Bring to a boil, cover, and reduce the heat to medium/medium-low. Simmer for 40 minutes.

Uncover the chili and stir in the beans. Cook until the beans are heated through, about 10 minutes. Stir in the lime juice and season with salt and pepper as needed. Serve garnished with avocado slices and with cilantro avocado cream.


Cilantro Avocado Cream
1 avocado
1/4 cup sour cream or plain Greek yogurt
2 teaspoons minced fresh cilantro
1 teaspoon lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Mash the avocado until smooth. Stir in the sour cream, cilantro, lime juice, cumin, salt, and pepper. Serve on top of chili.


Makes 6 servings.

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