Smoky Beef Chili

Center a rack in the oven and preheat the oven to 300F.

Grate the zest of 1 of the limes, then juice both limes. In a large bowl, combine 3 cups water, the masa harina, and the lime zest and juice.

Heat the olive oil in a medium cast-iron pot over high heat. Add the beef cubes and ground beef and sear until golden brown on all sides, 10 to 12 minutes. Transfer the beef to a plate and wipe the inside of the pot clean with paper towels.

Lower the temperature to medium-high. Add the bacon to the pot and cook until it renders its fat, about 5 minutes. Add the onion, garlic, cumin, oregano, and salt and cook until the onions are softened, 10 to 12 minutes. Add the chili powder, stir to combine, and cook for 1 to 2 more minutes. Stir in the vinegar and Worcestershire sauce and bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Return the beef cubes and ground meat to the pot and add the tomatoes, bay leaf, and masa harina mixture. Bring to a simmer.

Cover the pot and transfer it to the oven to braise for 2 hours, stirring once or twice. Sprinkle with the cilantro leaves right before serving.