Chili
1 T cumin seeds, toasted
4 bacon slices, chopped
1 4-lb boneless chuck roast, cut into 1/2 in 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 T mole paste*
2 t (or more) salt
2 t apple cider vinegar
1 1/2 t dried oregano, crumbled
1 to 2 T masa (corn tortilla mix)
1/4 t cayenne pepper (optional)

Garnishes
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