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

You can never have too many American recipes, so give Beef Chili with Ancho, Mole, and Cumin It works well as a pretty expensive main course.

Instructions

Toast cumin seeds in heavy smallskillet over medium heat until fragrant,stirring often, 4 to 5 minutes. Cool; grindfinely in spice mill or in mortar withpestle.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Mortar And Pestle

Sauté bacon in large pot over medium-highheat until brown and crisp. Usingslotted spoon, transfer bacon to large bowl.

Ingredients you will need

Bacon

Equipment you will use

Bowl

Pot

Sprinkle beef with salt and pepper. Workingin 4 batches, sauté beef in drippings in potuntil browned, about 5 minutes per batch.

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Salt And Pepper

Beef

Transfer beef and most drippings to bowlwith bacon.

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Bacon

Beef

Add onion and garlic to pot.Sauté until onion begins to brown, about5 minutes.

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Garlic

Onion

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Pot

Add 1/2 cup broth to pot. Bringto boil, scraping up browned bits. Returnbeef, bacon, and any accumulated juices topot.

Ingredients you will need

Bacon

Broth

Equipment you will use

Pot

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

Ingredients you will need

Ancho Chili Powder

Cumin Seeds

Oregano

Vinegar

Salt

Add 3cups broth; bring to boil. Reduce heat tovery low and simmer gently uncovered untilbeef is very tender, stirring occasionallyand adding more broth by 1/2 cupfuls if chiliis dry, about 2 1/2 hours.

Ingredients you will need

Broth

Mix in masa byteaspoonfuls to thicken chili or add morebroth by 1/4 cupfuls to thin. Season chiliwith salt, pepper, and cayenne, if desired.DO AHEAD: Can be made 3 days ahead. Cool 1hour. Chill uncovered until cold, then coverand keep chilled. Rewarm over low heat.

Ingredients you will need

Ground Cayenne Pepper

Pepper

Chili Pepper

Salt

Set out garnishes asdesired. Ladle chili into bowls and serve.

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Chili Pepper

Equipment you will use

Bowl

Ladle

*Available in the spice section of manysupermarkets and at Latin markets.

**Available in the Latin foods section ofmost supermarkets and at Latin markets.

***Also known as masa harina; available atmany 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 on the menu? Try pairing 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. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.