6 SLICES HIGH-QUALITY BACON, diced
1 POUND LEAN BEEF such as sirloin tip or top round, cut against the grain into ¼-inch-thick slices and chopped (see note)
4 CUPS BEEF BROTH
2 CHIPOTLE CHILES IN ADOBO
SALT AND FRESHLY GROUND PEPPER
2 CUPS DRAINED, COOKED FLOR DE MAYO BEANS
CILANTRO LEAVES for serving
LIME WEDGES for serving
FINELY CHOPPED GREEN ONIONS, white and pale green parts, for serving
In a medium, heavy skillet over medium heat, sauté the bacon until all the fat is rendered and the bacon is brown but not crisp, 8 to 10 minutes. Remove with a slotted spoon and drain on a paper towel–lined plate.
Add the beef to the skillet and sauté until brown, turning often with tongs, 2 to 3 minutes. Transfer the beef to a large Dutch oven or other heavy pot.
In a blender, combine 1 cup of the beef broth and the chiles in adobo and blend until smooth. Add to the beef and pour in the remaining beef broth. Season to taste with salt and pepper.
Bring to a boil over medium-high heat, reduce the heat to low, and simmer until the meat is tender and the flavors are blended, about 20 minutes.
In a small saucepan over low heat, warm the beans. Ladle them into warmed bowls. Ladle the meat with its broth over the beans.
Top with the bacon and cilantro leaves.
Pass the lime wedges and green onions at the table.
Note: It is easier to slice the meat thinly if you freeze it for about 20 minutes. Substitution Note: Any creamy pintolike bean is great here. Try Anasazi, flor de junio, or Rio Zape.