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
• ladle
• pot
• mortar and pestle

Directions

1. Toast cumin seeds in heavy smallskillet over medium heat until fragrant,stirring often, 4 to 5 minutes. Cool; grindfinely in spice mill or in mortar withpestle.
2. Sauté bacon in large pot over medium-highheat until brown and crisp. Usingslotted spoon, transfer bacon to large bowl.
3. Sprinkle beef with salt and pepper. Workingin 4 batches, sauté beef in drippings in potuntil browned, about 5 minutes per batch.
4. Transfer beef and most drippings to bowlwith bacon.
5. Add onion and garlic to pot.Sauté until onion begins to brown, about5 minutes.
6. Add 1/2 cup broth to pot. Bringto boil, scraping up browned bits. Returnbeef, bacon, and any accumulated juices topot.
7. Mix in ancho chile powder, Texas-stylechili powder, mole paste, 2 teaspoons salt,vinegar, oregano, and cumin seeds.
8. Add 3cups broth; bring to boil. Reduce heat tovery low and simmer gently uncovered untilbeef is very tender, stirring occasionallyand adding more broth by 1/2 cupfuls if chiliis dry, about 2 1/2 hours.
9. Mix in masa byteaspoonfuls to thicken chili or add morebroth by 1/4 cupfuls to thin. Season chiliwith salt, pepper, and cayenne, if desired.DO AHEAD: Can be made 3 days ahead. Cool 1hour. Chill uncovered until cold, then coverand keep chilled. Rewarm over low heat.
10. Set out garnishes asdesired. Ladle chili into bowls and serve.
11. *Available in the spice section of manysupermarkets and at Latin markets.
12. **Available in the Latin foods section ofmost supermarkets and at Latin markets.
13. ***Also known as masa harina; available atmany supermarkets and at Latin markets.