Chrysalis Vineyards - Recipes - Beef Chili with Ancho, Mole, and Cumin - 2016 Papillon

Ingredients

• 1 tbsp cumin seeds
• 4 bacon slices, chopped
• 4 lbs 1 boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
• 1 large onion, chopped (about 2 cups)
• 4 large garlic cloves, chopped
• 3 1/2 cups (or more) beef broth, divided
• 1/4 cup pure ancho chile powder
• 1/4 cup Texas-style chili powder blend (such as Gebhardt)
• 1 tbsp tablespoon mole paste
• 2 tsps (or more) salt
• 2 tsps apple cider vinegar
• 1/2 tsp dried oregano, crumbled
• 2 tbsps tablespoons masa (corn tortilla mix)
• 1/4 tsp cayenne pepper (optional)