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Beef Chili with Ancho, Mole, and Cumin

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Beef Chili with Ancho, Mole, and Cumin

Beef Chili with Ancho, Mole, and Cumin

amanda

Equipment

  • - Dutch Oven (Large capacity - Ideal for slow cooking beef chili)

  • - Stainless Steel Chef's Knife (For efficient chopping of vegetables and meat)

  • - Cutting Board (Protects countertop surfaces during food prep)

  • - Digital Instant-Read Thermometer (Ensures beef is cooked to safe temperatures)

  • - Slow Cooker (Alternative method for cooking chili, retaining flavors and nutrients)

  • - Measuring Cup and Spoon Set (For precise ingredient measurements)

  • - Can Opener (To open cans of beans or tomatoes as needed)

  • - Wooden Spoon or Stirring Utensil (Used for stirring the chili during cooking)

  • - Mason Jars with Lids and Rims (Great for storing homemade chili in the refrigerator)

  • - High-Quality, Heavy Cream or Whole Milk (Optional, for a richer version of beef chili)

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

Instructions

1

Instruction 1

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.
2

Instruction 2

Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. 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. 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.
3

Instruction 3

Set out garnishes as desired. Ladle chili into bowls and serve.
4

Instruction 4

*Available in the spice section of many supermarkets and at Latin markets.
5

Instruction 5

**Available in the Latin foods section of most supermarkets and at Latin markets.
6

Instruction 6

***Also known as masa harina; available at many supermarkets and at Latin markets.
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