– 6 slices thick-cut bacon – 3 pounds boneless beef pieces, trimmed of any excess fat and sliced into 1/2 inch strips – 2 onions, chopped – 4 garlic cloves, chopped – 2 tsp. dried oregano – 1 Tbsp. ground cumin
– 2 chipotle chiles in adobo, finely chopped, plus 2 tablespoons sauce from the can – 2 Tbsp. packed dark brown sugar – 4 c. low-sodium beef broth – 2 tsp. kosher salt, plus more to taste – Black pepper, to taste – 1/4 c. masa harina – Sour cream, sliced scallions, and corn chips, for topping
Cook the bacon in a large, tall skillet over medium heat for 6-8 minutes until the fat thickens and just begins to brown.
Add paper towels. Scoop out some of the bacon fat, leaving only a thin layer in the pan.
Brown the meat in a skillet over medium heat, 6-8 minutes. Remove the beef from the pan and remove all but a thin layer of fat.
Cook onion and garlic in a saucepan for 3-4 minutes until colored and softened. Add the celery and cumin seeds and cook for 1 minute until fragrant.
Pour in ¼ cup of water and scrape the browned ingredients from the pan with a wooden spoon. Place the bacon, meat, onions and spices in a 6-quart slow cooker.
Stir in chipotles, adobo sauce, brown sugar, beef broth, and a pinch of salt and pepper. Cover and cook on high for 4 hours or on low for 8 hours.
Once the chili is hot and the beef is tender, mix the masa harina with ¼ cup water in a small bowl until blended. Mix in the potatoes. Season with salt and pepper to taste. Add sour cream, onion and chicken.