Beef Chili With Ancho, Mole, And Cumin
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Cumin Seed4 large
Garlic Cloves (chopped)3.5 cups
Beef Broth (or more, divided)1 tbsp
Paste (mole **)2 tsps
Salt (or more)2 tsps
Apple Cider Vinegar1.5 tsps
Oregano (dried, crumbled)Directions:
1
For chili: Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes
2
Cool; grind finely in spice mill or in mortar with pestle
3
Sauté bacon in large pot over medium-high heat until brown and crisp
4
Using slotted spoon, transfer bacon to large bowl
5
Sprinkle beef with salt and pepper
6
Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch
7
Transfer beef and most drippings to bowl with bacon
8
Add onion and garlic to pot
9
Sauté until onion begins to brown, about 5 minutes
10
Add 1/2 cup broth to pot
11
Bring to boil, scraping up browned bits
12
Return beef, bacon, and any accumulated juices to pot
13
Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds
14
Add 3 cups broth; bring to boil
15
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
16
Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin
17
Season chili with salt, pepper, and cayenne, if desired
18
DO AHEAD: Can be made 3 days ahead
19
Cool 1 hour
20
Chill uncovered until cold, then cover and keep chilled
21
Rewarm over low heat
22
Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes
23
Cool; grind finely in spice mill or in mortar with pestle
24
Sauté bacon in large pot over medium-high heat until brown and crisp
25
Using slotted spoon, transfer bacon to large bowl
26
Sprinkle beef with salt and pepper
27
Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch
28
Transfer beef and most drippings to bowl with bacon
29
Add onion and garlic to pot
30
Sauté until onion begins to brown, about 5 minutes
31
Add 1/2 cup broth to pot
32
Bring to boil, scraping up browned bits
33
Return beef, bacon, and any accumulated juices to pot
34
Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds
35
Add 3 cups broth; bring to boil
36
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
37
Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin
38
Season chili with salt, pepper, and cayenne, if desired
39
DO AHEAD: Can be made 3 days ahead
40
Cool 1 hour
41
Chill uncovered until cold, then cover and keep chilled
42
Rewarm over low heat
43
For garnishes: Set out garnishes as desired
44
Ladle chili into bowls and serve
45
Set out garnishes as desired
46
Ladle chili into bowls and serve
47
*Available in the spice section of many supermarkets and at Latin markets
48
**Available in the Latin foods section of most supermarkets and at Latin markets
49
***Also known as masa harina; available at many supermarkets and at Latin markets
50
*Available in the spice section of many supermarkets and at Latin markets
51
**Available in the Latin foods section of most supermarkets and at Latin markets
52
***Also known as masa harina; available at many supermarkets and at Latin markets