Ingredients

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
• Chopped white, red, or green onions
• Grated cheddar cheese, Monterey Jack cheese, or queso fresco
• Sliced fresh or pickled jalapeño chiles
• Tortilla chips or oyster crackers

Description

This Richly Flavored Chili Pays Homage To The Texas 'bowl Of Red,' In Which Meat Is The Star. Molepaste, Ancho Chile Powder, And Cumin...

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