Beef Chili with Ancho, Mole, and Cumin

prep time:: 0 min

Serving size: 0

ingredients

1 tbsp cumin seeds
4 bacon slices -- chopped
1 4-pound boneless chuck roast -- trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion -- chopped (about 2 cups)
4 large garlic cloves -- chopped
3 1/2 C (or more) beef broth -- divided
1/4 C pure ancho chile powder*
1/4 C Texas-style chili powder blend (such as Gebhardt)
1 tbsp mole paste**
2 tsp (or more) salt
2 tsp apple cider vinegar
1 1/2 tsp dried oregano -- crumbled
1 to 2 tbsp masa (corn tortilla mix)***
1/4 tsp cayenne pepper (optional)
Available in the spice section of many
supermarkets and at Latin markets.
Available in the Latin foods section of
most supermarkets and at Latin markets.
*Also known as masa harina -- available at
many supermarkets and at Latin markets.

directions

Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Sauté bacon in large pot over medium high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices topot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chiliis dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.

notes

Garnishes:Warm, freshly cooked or drained canned black beans or pinto beansChopped white, red, or green onionsGrated cheddar cheese, Monterey Jack cheese, or queso frescoTortilla chips or oyster crackers

Source: Bon Appétit