Place ancho chiles in a medium bowl; add enough hot water to cover. Let stand until softened, 15 to 20 minutes. Drain chiles; discard seeds and stems. Finely chop and set aside.

Meanwhile, heat 2 teaspoons oil in medium Dutch oven over high heat. Brown half the beef, about 5 minutes. Transfer to plate with slotted spoon. Discard all but 2 teaspoons drippings, then brown remaining beef.

Discard drippings; wipe out bottom of pan with paper towels. Add remaining 2 teaspoons oil to Dutch oven. Cook onions, garlic, cumin and salt over medium heat until onions soften, 8 to 10 minutes. Stir in chopped ancho and jalapeno chiles; cook 1 minute, until jalapeno softens. Add beef, tomato paste and broth. Add masa harina and stir well. Bring to boil. Reduce heat; cover and simmer 1 hour 15 minutes, until chili has thickened. Serve with sour cream, lime wedges, tortillas, green onions and shredded cheese, if desired. Makes 8 servings.

/I> Follow directions above, except brown half the beef, 5 minutes. Transfer to plate with slotted spoon. Add 1 teaspoon olive oil to drippings and brown remaining beef. Simmer chili, partially covered, 1-1/2 to 2 hours, until beef is fork-tender.

Available in many supermarkets or can be ordered from Chile TodayHot Tamale, 800-468-7377.

Masa harina is available in many supermarkets or can be ordered from The Bakers Catalogue, 800-827-6836.

Nutrition facts per serving with ground beef, without garnishes: 365 calories, 23 g total fat, 8 g saturated fat, 87 mg cholesterol, 751 mg sodium, 11 g carbohydrates, 29 g protein, 40 mg calcium, 2.5 g fiber.

Nutrition facts per serving with cubed beef, without garnishes: 245 calories, 11 g total fat, 3 g saturated fat, 69 mg cholesterol, 753 mg sodium, 11 g carbohydrates, 27 g protein, 40 mg calcium, 2.5 g fiber.