Beef Chili with Ancho, Mole, and Cumin

Name: Beef Chili with Ancho, Mole, and Cumin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 59 milliliters pure ancho chile powder; 2 teaspoons apple cider vinegar; 4 slices bacon slices, chopped; 828 milliliters (or more) beef broth, divided; 0 teaspoons cayenne pepper (optional); 59 milliliters Texas-style chili powder blend (such as Gebhardt); 2 kilograms boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes; 1 Tbsp cumin seeds; 1 Tbsp mole paste; 4 larges garlic cloves, chopped; 8 servings Chopped white, red, or green onions; 8 servings Sliced fresh or pickled jalapeño chiles; 1 Tbsp masa (corn tortilla mix); 473 milliliters large onion, chopped (about; 2 teaspoons dried oregano, crumbled; 8 servings Tortilla chips or oyster crackers; 8 servings Warm, freshly cooked or drained canned black beans or pinto beans; 8 servings Grated cheddar cheese, Monterey Jack cheese, or queso fresco; 2 teaspoons (or more) salt

The recipe Beef Chili with Ancho, Mole, and Cumin could satisfy your American craving in roughly 45 minutes. This main course has 624 calories, 55g of protein, and 32g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have masa, onion, bacon, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It will be a hit at your The Super Bowl event.

Instructions

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.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

Mortar And Pestle

Saut bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Bowl

Pot

Sprinkle beef with salt and pepper. Working in 4 batches, saut beef in drippings in pot until browned, about 5 minutes per batch.

Ingredients you will need

Salt And Pepper

Beef

Equipment you will use

Pot

Transfer beef and most drippings to bowl with bacon.

Ingredients you will need

Bacon

Beef

Equipment you will use

Bowl

Add onion and garlic to pot. Saut until onion begins to brown, about 5 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot.

Ingredients you will need

Bacon

Broth

Beef

Equipment you will use

Pot

Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds.

Ingredients you will need

Chili Powder

Cumin Seeds

Oregano

Vinegar

Salt

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 chili is dry, about 2 1/2 hours.

Ingredients you will need

Broth

Chili Pepper

Beef

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. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.

Ingredients you will need

Ground Cayenne Pepper

Pepper

Broth

Chili Pepper

Salt

Set out garnishes as desired. Ladle chili into bowls and serve.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Ladle

*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.

Ingredients you will need

Masa Harina

Equipment

Ingredients

Servings:

59milliliters

pure ancho chile powder 2teaspoons

apple cider vinegar 4slices

bacon slices, chopped 828milliliters

(or more) beef broth, divided 0teaspoons

cayenne pepper (optional)59milliliters

Texas-style chili powder blend (such as Gebhardt)2kilograms

boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes 1Tbsp

cumin seeds 1Tbsp

mole paste 4larges

garlic cloves, chopped 8servings

Chopped white, red, or green onions 8servings

Sliced fresh or pickled jalapeño chiles 1Tbsp

masa (corn tortilla mix)473milliliters

large onion, chopped (about 2teaspoons

dried oregano, crumbled 8servings

Tortilla chips or oyster crackers 8servings

Warm, freshly cooked or drained canned black beans or pinto beans 8servings

Grated cheddar cheese, Monterey Jack cheese, or queso fresco 2teaspoons

(or more) salt

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Casteller Cava Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.