Chili con carne in a slow cooker

Cut the bacon into medium pieces and fry in a pan for 8 minutes until crispy. Transfer to a slow cooker, save the fat.

Cut the beef into 4 cm cubes, pat dry with paper towels, and season with salt and pepper. Heat 2 teaspoons of bacon fat over medium-high heat. Brown half of the meat for 10 minutes and transfer to the slow cooker. Repeat with the second half of the meat, using another 2 teaspoons of fat.

Pour 2 teaspoons of fat into a skillet and heat over medium heat. Add the chopped onion, jalapeño, chili powder, cumin, and a pinch of salt. Fry for 5 minutes until the onion is soft. Add the minced garlic and cook for 15 seconds. Pour in the tomatoes, stir, bring to a boil, and transfer to a slow cooker.

Break the tortillas into medium pieces, place them in a microwave-safe bowl, pour in 1 cup of chicken broth and cook on high power for 2 minutes. You should get a paste-like mass. Blend it in a blender for 1 minute and transfer to a slow cooker. Add 3 cups of broth, chopped chipotle peppers and sugar.

Close the slow cooker and set it to "low simmer" mode for 9 hours. After 8 hours, add the rinsed beans. Before serving, sprinkle with chopped cilantro, season with lime juice, salt, and pepper.