Beef Chili with Ancho, Mole, and Cumin

Beef Chili with Ancho, Mole, and Cumin
Makes 6-8 servings

Chili:
1 tablespoon cumin
4 bacon slices, chopped
4 lbs beef chuck stew, cubed
1 large onion, chopped
4 large garlic cloves, chopped
1 poblano + 2 serranos, blackened and peeled
1 habanero pepper
4 cups beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend
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
1/4 teaspoon cayenne pepper (optional)
1 can black beans, drained

Garnishes:
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

Sauté bacon in large pot over medium-high 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.

Put beef, bacon, and any accumulated juices into a slow cooker. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth, along with 1 cup stock blended with chilies. Cook on low 10-12 hours, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry. Mix in beans and 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.
If possible, make 1 day ahead, and rewarm over low heat.