Ingredients:

1 4-lb boneless chuck roast, trimmed, cut into 1/2-inch cubes
Urban Accents Santa Fe Mole Gotta Cook Tonight, divided
8 bacon slices, chopped
1 large onion, chopped
4 large garlic cloves, chopped
4 cups beef broth, divided
3 Tbsp Urban Accents Rio Grande Chili Blend
1-2 Tbsp masa or cornstarch
Optional: 1 15-oz can black beans or pinto beans, drained and rinsed

Directions:

Spread beef cubes out on large baking pan and sprinkle with 3 Tbsp Santa Fe Mole Gotta Cook Tonight; toss to coat evenly.   Saute bacon in large stockpot over medium-high heat until brown and crisp.  Using a slotted spoon, transfer cooked bacon to large bowl.  Working in 4 batches, saute beef in bacon drippings until browned, about 5 minutes per batch.  Transfer beef to bowl with bacon.  Add onion and garlic to stockpot; saute until onion softens, about 5 minutes.  Add 1 cup broth to pot and bring to a boil, scraping up browned bits. 

Return beef, bacon and any accumulated juices to pot; stir in remaining Santa Fe Mole seasoning and Rio Grand Chili Blend.  Add 3 cups broth, stir and bring to a boil.  Reduce heat to low and simmer partially covered for 1-1/2 hours, stirring occasionally.  Remove cover and simmer for an additional hour, stirring occasionally.  Mix in masa by teaspoonfuls to thicken chili to desired consistency.  Season with salt and pepper to taste.  If you like beans in your chili, add them before you thicken the chili. 

Serve with chopped green onions, grated cheddar cheese or queso fresco and slivered tortilla chips.