Toast dry chilies in a saucepot, add stock and simmer to soften; purée in a food processor.
Heat a large soup pot or Dutch oven over medium-high to high heat. Add oil, 2 turns of the pan, and bacon; render 2 minutes. Add beef and brown and crumble until crispy and deep brown. Add salt and pepper, chipotle purée or chili powder and the dry spices. Stir to toast them then add onions and garlic, and cook to soften, 10 minutes. Add tomato paste and stir; add Worcestershire, tomatoes with chilies, beans and 2 cups water. Add masa or cornmeal or grits, and simmer to thicken, 20-30 minutes more.