Beef Chili with Ancho, Mole, and Cumin

Beef Chili with Ancho, Mole, and Cumin
Photo by Greg Miller


  • 1 4-pound boneless chuck roast
  • ¼ cup pure ancho chile powder*
  • 4 slices bacon
  • 1 ½ teaspoons dried oregano
  • Grated cheddar cheese, Monterey Jack cheese, or queso fresco
  • 1 tablespoon cumin seeds
  • Warm, freshly cooked or drained canned black beans or pinto beans
  • + 12 more ingredients
    • Tortilla chips or oyster crackers
    • ¼ cup Texas-style chili powder blend (such as Gebhardt)
    • 1 tablespoon mole paste**
    • 2 teaspoons (or more) salt
    • 3 ½ cups (or more) beef broth or stock
    • Sliced fresh or pickled jalapeño chiles
    • 4 large cloves garlic
    • ¼ teaspoon cayenne pepper
    • white, red, or green onions
    • 2 tablespoons masa (corn tortilla mix)***
    • 2 teaspoons cider vinegar
    • 1 large onion

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. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle be...

View full recipe at Epicurious


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