Combine meat with baking soda and 2 tablespoons water, let stand 30 minutes. This will make meat brown deeper and crispier.
Soak Anchos in stock over low heat to reconstitute the peppers; 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 1-2 minutes. Add beef and brown and crumble until crispy and deep brown. Add salt and pepper, dry spices, stir to toast them; add onions, garlic and chipotle paste and cook to soften, 7-8 minutes. Add tomato paste and stir, add Worcestershire, Ancho purée, tomatoes, beans and 2 cups water. Add masa or cornmeal and simmer to thicken 20-30 minutes.
Serve in shallow bowls with toppings.