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Beef Chili with Ancho, Mole, and Cumin


Beef Chili with Ancho, Mole, and Cumin Recipe

Ingredients:
  • 1 tablespoon cumin seeds
  • 4 bacon slices, chopped
  • 1 4-pound 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 tablespoon mole paste*
  • 2 teaspoons (or more) salt
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 to 2 tablespoons masa (corn tortilla mix)
  • 1/4 teaspoon cayenne pepper (optional)
  • Warm, freshly cooked or drained canned black beans or pinto beans
  • Chopped white, red, or green onions
  • Grated cheddar cheese, Monterey Jack cheese, or queso fresco
  • Sliced fresh or pickled jalapeño chiles
  • Tortilla chips or oyster crackers
Directions:
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