Black bean chili with chorizo, avocado relish, and cumin crema-

Ingredients:
1/4 cup olive oil
3 lbs of beef cut into 1/2" cubes or 1/4" strips
16oz of Chorizo sausage
1 large red onion
5 cloves of garlic
3 Tablespoons of ancho chili powder
1 tablespoon of pasilla or chipotle chili powder
1 tablespoon of ground cumin
3 jalepeno and 3 serano peppers
1 poblano pepper
one aneheim pepper
1 bottle of dark Mexican Beer
4 cups of chicken stock
1 cup of beef stock
2 10 oz cans of Ro-Tel tomatoes and chilies
1 small can of Chipotle pepper in adabo sauce
2 cups of black beans(rinsed & drained)
1 lime
1 tablespoon of honey

Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown.
set beef aside
Brown chorizo, set aside
drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot).
Add red onion and cook until onions are soft.
Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic
add chili powder and cumin, cook 2 min
add beer and cook until it reduced by 1/2-3/4
return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil
reduce the heat to medium and let simmer 45-50 min
add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste.

The relish is easy
2 avocados pitted peeled and diced
1/2 of a red onion diced
3-4 cloves of fresh garlic
1 jalapeno and one serano chili
a teaspoon of lime
fresh chopped cilantro to taste
toss together in a small bowl with cracked black pepper and sea salt

let it sit refrigerated for at least an hour to set up


The crema is sour cream or creme fresche with salt, pepper, and toasted cumin.
whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit.

Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro.