Name: Beef Chili with Ancho, Mole, and Cumin
Yield: Makes 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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Beef Chili with Ancho, Mole, and CuminGreg Miller

This richly flavored chili pays homage to the Texas "bowl of red," in which meat is the star. Mole paste, ancho chile powder, and cumin add depth of flavor. Set out bowls of beans, cheese, onions, and other garnishes so that guests can have their chili just the way they like it.

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