Black Bean & Beef Chili with Green Sour Cream
Deep, deep flavors from dried chiles, portobellos, beef, and black beans take this diner favorite to a whole new level. Suggested side: Tortilla chips.
- 2 guajillo or New Mexico dried chiles, stemmed and seeded
- 2 ancho chiles, seeded and stemmed
- 2 to 3 cups beef stock
- 1/4 cup vegetable oil
- 1 large portobello mushroom cap, gills scraped, diced
- 1 1/2 pounds ground beef, patted dry
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked sweet paprika
- Kosher salt and pepper
- 1 onion, chopped
- 3 or 4 cloves garlic, finely chopped
- 2 tablespoons chopped fresh thyme
- 2 tablespoons Worcestershire sauce
- 1/4 cup tomato paste
- 1 cinnamon stick
- 1 bay leaf
- 1 cup lager beer, at room temperature
- 1 (15-ounce) can black beans, drained
- 1 avocado
- Juice of 1/2 lemon
- 1 cup sour cream
- Shredded sharp cheddar cheese, for serving
Make the chili: Toast the chiles in a dry saucepan over medium-high heat until fragrant, but not burned. Add the stock (just enough to cover) and bring to a simmer. Cook until softened, about 10 minutes. Transfer the chiles and 2 1/4 cup of the liquid to a blender and puree until smooth.
In a Dutch oven or large heavy-bottomed pot, heat the oil (4 turns of the pan) over medium-high to high heat. Add the mushrooms and cook until browned. Add the meat and cook, breaking it into crumbles as it browns. Season with the cumin, coriander, paprika, and salt and pepper. Add the onion, garlic, thyme, Worcestershire, tomato paste, cinnamon stick, and bay leave. Deglaze the pan with the beer. Add the chile puree, beans, and remaining beef stock and simmer for 45 minutes. Remove the cinnamon and bay.
Make-ahead: Cool and refrigerate.
Night of: Return the chili to room temp before gently reheating over medium heat.
Make the green sour cream: Scoop the avocado flesh into a blender. Add the lemon juice and sour cream and puree. Season with salt.
Serve the chili topped with cheese and sour cream.