| 1. Begin by soaking the dry pinto beans in a large bowl with 3 quarts of water and 2 teaspoons of salt. Allow the beans to soak overnight for optimal texture and flavor. |
| 2. Once soaked, discard the soaking water and drain the beans thoroughly. |
| 3. Transfer the drained beans to a large pot, add 3 quarts of fresh water along with 2 teaspoons of salt, and bring to a gentle simmer. Cook until the beans are al dente, which will take a considerable amount of time due to the added salt that helps the beans retain their shape. |
| 4. Once the beans are cooked to your desired tenderness, drain them, discarding the cooking liquid, and set the beans aside for later use. |
| 5. While the beans are simmering, take the cubed beef and coat it lightly with flour to enhance the browning process. |
| 6. In a large, heavy-bottomed pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the bacon slices and cook until crispy, then remove and set aside, leaving the rendered fat in the pot. |
| 7. In the same pot, add the coated beef cubes and ground beef, cooking until they are well browned on all sides. |
| 8. Introduce the diced onions and minced garlic into the pot, sautéing until the onions turn translucent and fragrant, about 5 minutes. If there is excess fat, consider draining some to avoid overly greasy chili. |
| 9. Stir in the masa harina, ensuring it is well incorporated into the meat mixture. This will help thicken the chili as it cooks. |
| 10. Add in the diced tomatoes, chicken broth, chili powder, diced green chilies, oregano, ground cumin, sugar, cayenne pepper, and crushed red pepper flakes. Stir well to combine all the ingredients. |
| 11. Bring the mixture to a simmer and allow it to cook uncovered for about 1 hour, stirring occasionally, until the meat becomes very tender and the flavors meld beautifully. |
| 12. After an hour of simmering, gently fold in the reserved beans, and let the chili continue to simmer for an additional 30 minutes. |
| 13. If the chili appears too thick, thin it out with a bit more water or broth, adjusting the seasoning as desired. Taste and modify the salt and spices according to your preference. |
| 14. As the chili cooks, use paper towels to blot off any grease that rises to the surface for a cleaner finish. |
| 15. For the best flavor, consider refrigerating the chili overnight and reheating before serving; this allows the flavors to deepen and harmonize beautifully. |
| 16. This chili freezes remarkably well, making it a great option for meal prep. Feel free to double or triple the recipe to stock your freezer with ready-to-eat meals. |
| 17. Note: When selecting your beef, purchasing a 3-4 lb chuck roast is advisable. Bone it if necessary, discard most of the fat, and then grind half while cubing the other half, allowing you to control the fat content for a healthier option. |
