So first off I have to apologize for the lack of "eye" used in photographing these dishes. It was at night, so I didn't have sunlight (obviously) which I normally use and I'm not privy to own professional lighting gear, but if anyone has a suggestion on a great cost effective lighting package, let me know please!

Red Beef Chili, courtesy of Bobby Flay. Have you ever heard the TV chefs say something like, "Layers of Flavor?" If yes, and if you have never experienced a meal with "layers of flavor" try this out, because it's amazing and a great chili for any cool time of the year. When you take your first bite, you can taste the sweet layer of the chili, but then it's followed by spiciness, and then by heat! It's a trip. One tip though, use sour creme in place of the creme fraiche if you can't find it, and don't underestimate the power of this ingredient. It adds a cooling/soothing component to the disk.



Ingredients:
4 tablespoons olive oil
2 pounds bottom round beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 tablespoon ground cumin
1 (12 ounce) bottle dark beer
2 tablespoons finely chopped semi-sweet chocolate
1 large red onion, finely diced
4 cloves garlic, finely chopped
1/2 poblano, seeded and finely chopped
1 teaspoon seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1 tablespoon chipotle pepper puree
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon cascabel chile powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can whole tomatoes, drained and pureed
2 tablespoons maple syrup, or more, to taste
Toasted Cumin Crema, recipe follows
Method:
Heat 3 tablespoons of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.

In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper

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.