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Ingredients

• Chili:
• * 1 tablespoon 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 cups (or more) beef broth, divided
• * 1/4 cup pure ancho chile powder*
• * 1/4 cup Texas-style chili powder blend (such as Gebhardt)
• * 1 tablespoon mole paste**
• * 2 teaspoons (or more) salt
• * 2 teaspoons apple cider vinegar
• * 1 1/2 teaspoons dried oregano, crumbled
• * 1 to 2 tablespoons masa (corn tortilla mix)***
• * 1/4 teaspoon cayenne pepper (optional)
• Garnishes:
• * Warm, freshly cooked or drained canned black beans or pinto beans
• * Sliced black olives
• * Thinly chopped lettuce
• * Chopped white, red, or green onions
• * Grated cheddar cheese, monterey jack cheese, or queso fresco
• * Sliced fresh or pickled jalapeno chiles
• * tortilla chips or oyster crackers
• * sour cream

Description

Also From Epicurious.com, A Recipe I Haven't Tried Yet. Sounds Wonderful!

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