Beef Chili with Ancho, Mole, and Cumin

Ingredients

• 0.3 cup ancho chili powder pure
• 2 teaspoons apple cider vinegar 
• 4 slices bacon chopped
• 3.5 cups beef broth divided ()
• 0.3 teaspoon ground pepper 
• 0.3 cup chili powder texas-style (such as Gebhardt)
• 4 pound beef chuck boneless trimmed cut into 1/2- to 3/4-inch cubes
• 1 tablespoon cumin seeds 
• 1 tablespoon miso 
• 4 large garlic clove chopped
• 8 servings spring onion chopped
• 8 servings jalapeno fresh sliced
• 1 tablespoons corn tortillas (corn tortilla mix)
• 2 cups onion chopped
• 1.5 teaspoons oregano dried crumbled
• 8 servings oyster crackers 
• 8 servings black beans canned cooked drained
• 8 servings cheddar cheese grated
• 2 teaspoons salt ()

Equipment

• bowl
• frying pan
• ladle
• pot
• mortar and pestle
• slotted spoon

Directions

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. Saut bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.
3. Sprinkle beef with salt and pepper. Working in 4 batches, saut beef in drippings in pot until browned, about 5 minutes per batch.
4. Transfer beef and most drippings to bowl with bacon.
5. Add onion and garlic to pot. Saut until onion begins to brown, about 5 minutes.
6. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot.
7. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds.
8. 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.
9. 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.
10. Set out garnishes as desired. Ladle chili into bowls and serve.
11. *Available in the spice section of many supermarkets and at Latin markets.
12. **Available in the Latin foods section of most supermarkets and at Latin markets.
13. ***Also known as masa harina; available at many supermarkets and at Latin markets.