Beef and Black Bean Chili w Toasted Cumin Crema and Avocado Relish

So, here is Mike's recipe for his Award Winning Chili!
It's kinda hot so make sure you slowly add the ancho and pasilla powder to taste.
Enjoy!

Ingredients:
1/4 c olive oil
2 pounds beef, cut into 1/2 inch cubes (we use tri-tip)
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon gound cumin
1 bottle dark beer (you can omit if you want...its still good)
5 cups homemade chick stock, or canned low-sodium or water
1 (16 oz) can chopped tomatoes, drained and pureed
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows(we use sour cream, dont like this stuff)
Avocado Relish, recipe follows

Directions:
Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 mins. Add the ancho powder, pasilla powder,and cumin and cook an additional 2 mins. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 mins. Add the beans and continue cooking for 15 mins. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema and Avocado Relish.

Toasted Cumin Crema:
1tablespoon cumin seed
1c Sour cream
salt and freshly ground black pepper
Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper
combine all ingredients in a small bowl and season with salt and pepper.