Name: Beef Chili with Ancho, Mole, and Cumin
Yield: 8 Servings
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); 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

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