Beef Chili with Ancho Mole and Cumin
From waterlily 15 years agoIngredients
- Chili: shopping list
- * 1 tablespoon cumin seeds shopping list
- * 4 bacon slices, chopped shopping list
- * 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes shopping list
- * 1 large onion, chopped (about 2 cups) shopping list
- * 4 large garlic cloves, chopped shopping list
- * 3 1/2 cups (or more) beef broth, divided shopping list
- * 1/4 cup pure ancho chile powder* shopping list
- * 1/4 cup Texas-style chili powder blend (such as Gebhardt) shopping list
- * 1 tablespoon mole paste** shopping list
- * 2 teaspoons (or more) salt shopping list
- * 2 teaspoons apple cider vinegar shopping list
- * 1 1/2 teaspoons dried oregano, crumbled shopping list
- * 1 to 2 tablespoons masa (corn tortilla mix)*** shopping list
- * 1/4 teaspoon cayenne pepper (optional) shopping list
- Garnishes: shopping list
- * Warm, freshly cooked or drained canned black beans or pinto beans shopping list
- * Sliced black olives shopping list
- * Thinly chopped lettuce shopping list
- * Chopped white, red, or green onions shopping list
- * Grated cheddar cheese, monterey jack cheese, or queso fresco shopping list
- * Sliced fresh or pickled jalapeno chiles shopping list
- * tortilla chips or oyster crackers shopping list
- * sour cream shopping list
How to make it
- 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 mediumhigh 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.
People Who Like This Dish 3
- jimrug1 Peoria, IL
- juels Clayton, NC
- chmar11 Mount Airy, NC
- dragonwings647 Duchesne, UT
- waterlily Joplin, MO
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