When it comes to chili, Bobby Flay is a master at creating mouthwatering dishes full of smoky, spicy flavors. Known for his expertise on the Food Network, Flay has a knack for elevating classic recipes like chili into something truly spectacular.
In this recipe, you’ll learn how to build layers of flavor by sautéing aromatics, toasting and grinding whole spices, and simmering the chili with beer and chicken broth. The result is a rich, complex chili that straddles the line between savory and sweet. Topping each bowl with a dollop of cumin-spiked creme fraiche provides a cool, tangy contrast to the heat.
Let’s get cooking and make this unique Bobby Flay’s Chili Recipe! The combination of spices, peppers, and chocolate will warm you up on a cold night. This recipe may seem involved, but the results are so flavorful it’s worth the extra effort. Follow along as I share my tips for making Bobby Flay’s famous chili.
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- 1 tbsp of vegetable oil
- 1 tbsp of pasilla chile powder
- 1 tbsp of ancho chile powder
- 1 (15-ounce) can kidney beans, drained, rinsed
- 1 (15-ounce) can black beans, drained, rinsed
- ½ poblano pepper, seeded, chopped
- 1 tsp of habanero pepper, seeded, chopped
- 2 tbsp of maple syrup
- 1 tsp of New Mexican chile powder
- ½ jalapeno, seeded, chopped
- ½ tbsp of cumin seeds
- 1 (16-ounce) can whole tomatoes
- 2 tbsp of ground cumin
- 1 diced red onion
- 1 Thai bird chile, seeded, chopped
- 1 tbsp of chipotle pepper puree
- 1 tbsp of cascabel chile powder
- 4 cups of chicken broth
- 2 tbsp of semisweet chocolate chips
- 1 (12-ounce) bottle dark beer
- 4 minced cloves garlic
- ½ cup of crème fraîche
- Large Dutch oven
- Wooden spoon
- Immersion blender
- Small pan for toasting cumin seeds
- Bowls for serving
Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 65 mins
Serving Size: 6 | Calories: 287 Kcal
Instructions For Bobby Flay’s Chili Recipe
Step 1: Sauté Onion and Garlic
- Start by heating the vegetable oil in a large Dutch oven over medium heat.
- Add the diced red onion and cook until it becomes soft.
- Stir in the minced garlic and cook for 2 minutes.
Step 2: Add Peppers
- Add the habanero pepper, Thai bird chile, jalapeno, and poblano pepper. Cook for about 5 minutes until they become softened.
Step 3: Incorporate Various Chili Powders
- Stir in the ancho chile powder, cascabel chile powder, chipotle pepper puree, ground cumin, pasilla chile powder, and New Mexican chile powder. Cook for 2 more minutes.
Step 4: Simmer with Beer and Broth
- Pour in the dark beer, chicken broth, and the contents of the can of whole tomatoes.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Step 5: Blend and Add Beans
- Use an immersion blender to puree the chili until it’s smooth.
- Add the drained and rinsed black beans and kidney beans to the Dutch oven.
- Reduce the heat to medium, cover, and simmer for an additional 30 minutes.
Step 6: Sweet and Chocolatey Touch
- Remove the Dutch oven from heat.
- Stir in the semisweet chocolate chips and maple syrup until they are melted and well combined.
Step 7: Prepare Toasted Cumin Crema
- In a small pan, toast the cumin seeds over medium heat until they become fragrant and golden brown.
- Mix the toasted cumin seeds into the crème fraîche.
Step 8: Serve
- To serve, ladle the spicy chocolate chili into bowls.
- Top each serving with a dollop of the toasted cumin crema.
Enjoy your delicious Spicy Bobby Flay’s Chili with Toasted Cumin Crema!
Some Tasty Ways To Customize This Dish
Bobby Flay’s chili recipe is highly adaptable to your personal tastes and what’s in your pantry. Don’t be afraid to put your own spin on this dish!
If you can’t find a specific dried chili pepper, you can substitute another variety, just adjust the quantity to your desired level of heat. Ancho chile powder can be replaced with guajillo powder.
For the fresh chiles, I’ve used serrano or red Fresno peppers when I didn’t have jalapeno or poblano on hand.
You can use regular cocoa powder or dark chocolate bars instead of the chocolate chips.
If you want to make it vegetarian, substitute vegetable or mushroom broth for the chicken broth.
Regular sour cream or plain Greek yogurt can be used in place of creme fraiche.
Try using different beers – porter or stout add great flavor.
For extra richness, stir in a spoonful of peanut butter or almond butter at the end.
Top with your favorite chili garnishes like chopped onion, cilantro, shredded cheese, avocado, or tortilla chips.
Make it Cincinnati-style and serve over spaghetti, topped with cheddar cheese.
For more texture, add cooked ground beef or turkey during simmering.
For a twist, add a pint of stout to the chili for carbonation and use chocolate stout in the creme fraiche.
Serving Suggestions With Bobby Flay’s Chili
Cornbread: A classic accompaniment to soak up the chili. Bake up some jalapeno cornbread for extra spice.
Tortilla chips: Scoop up the chili with crunchy tortilla chips.
Rice: White or brown rice complements the chili nicely.
Baked potatoes: Top baked russet or sweet potatoes with the chili for a hearty meal.
Guacamole or avocado: The cool, creamy richness pairs well with the spicy chili.
Storing and Reheating Leftover Bobby Flay’s Chili
1. Let the chili completely cool before transferring to airtight containers or resealable plastic bags.
2. Store the chili in the refrigerator for up to 4 days.
3. The creme fraiche topping should be stored separately also in the refrigerator.
4. You can also freeze the chili for longer term storage. It will keep for 2-3 months in the freezer.
1. Transfer the leftover chili to a saucepan and reheat slowly over medium-low heat, stirring occasionally until warmed through.
2. Alternately, you can reheat individual portions in the microwave. Start with 1 minute and then heat in 30 second intervals, stirring in between, until hot.
3. For the best flavor, stir in a splash of chicken broth or water while reheating to thin it out if needed.
4. Garnish with the reserved creme fraiche topping and any other desired toppings.
5. If the chili was frozen, thaw it overnight in the refrigerator before reheating. Add a couple tablespoons of water while reheating to restore moisture lost during freezing.
Frequently Asked Questions About Bobby Flay’s Chili Recipe
Here are some common questions people may have about Bobby Flay’s Chili Recipe:
What type of beans should I use?
The original recipe calls for kidney and black beans, but you can use any combination of beans such as pinto, navy, cannellini, etc.
Is it supposed to be thick or thinner?
The consistency can be adjusted to your preference. Add more broth for a thinner chili or let it simmer longer to thicken it up.
Can I substitute the beer?
Yes, you can use any darker beer like a stout or porter in place of the dark beer called for.
What if I can’t find a specific dried chili pepper?
You can substitute other ground chili peppers, just adjust the quantities. Ancho can be replaced with guajillo.
Can I make it vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth. Omit the creme fraiche or replace with vegan sour cream.
There you have it – my version of the legendary Bobby Flay’s Chili Recipe, packed with rich chile flavors and just a touch of sweetness. This complex chili is worth the extra effort to make all the layers of flavors shine. Feel free to customize it to your tastes with different peppers and bean varieties. Serve it up with any number of tasty accompaniments.
If you have any other questions about making this iconic dish, just ask them below! I’m happy to provide more tips and tricks for doing Bobby Flay’s famous chili justice in your own kitchen.
Grab your Dutch oven and get cooking!
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