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. 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. 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. For garnishes: Set out garnishes as desired. Ladle chili into bowls and serve.
4. Set out garnishes as desired. Ladle chili into bowls and serve.
5. *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.
6. *Available in the spice section of many supermarkets and at Latin markets.
7. **Available in the Latin foods section of most supermarkets and at Latin markets.
8. ***Also known as masa harina; available at many supermarkets and at Latin markets.