Using a large stockpot, brown the cut up bacon, stirring continuously until it softens but doesn't get too browned or burned. Remove the bacon to a plate lined with paper towels and set aside. Leave at least 2 Tablespoons of bacon fat behind in the stockpot.

In a large bowl, season the beef with salt and pepper. Then brown the beef in the stockpot with the bacon grease. Sear the meat on all sides, about 10-14 minutes. Remove the beef to another paper towel-lined plate and set aside. Leave behind as much fat as possible in the stockpot.

Sauce the onions in the stockpot for 4 minutes, until they begin to caramelize. Stir in the garlic and cook for 1 minute until the garlic is fragrant but not burned. If you need more oil, add more bacon fat (If you have it or some olive oil).

Return the beef and the bacon to the stockpot with the onions and garlic. Add the canned chipotles, tomatoes, cumin, chili powder, cayenne pepper, beef broth, and 1/2 cup whiskey. Bring to a boil. Then reduce to a simmer and cover, cook for 30 minutes.

Add the beans and cover and cook at a simmer for another 30-40 minutes or until the meat is tender.

Serve in large bowls with your preferred garnishes.