Cut the beef into ½” cubes and place in a bowl. Using ¼ cup of the Southwestern Seasoning, rub the seasoning into the cubed meat and set aside.

Mix the remaining ¼ cup of Southwestern Seasoning with the ancho chile powder, chile de arbol, New Mexico chile powder, pasilla chile powder, cinnamon, nutmeg, cloves, kosher salt, bay leaves, and minced garlic and set aside in a bowl.

In a large frying pan or skillet over medium heat, add the bacon and salt pork (or pancetta), and cook until it starts to brown, and all the fat has been rendered. With a slotted spoon, remove the bacon and pork to a small bowl. In the same pan, start browning the chunks of beef. This should be done in several batches, adding small amounts of vegetable oil as needed if the pan gets dry. Once all the beef is done, add the beef, bacon and pork to a big pot in which you will finish cooking the chili.

Add the onion, bell pepper, and celery to the skillet that you browned the beef in and cook, stirring often, until they soften. Once softened, add the vegetables to the large pot along with any juices and browned bits in the skillet.

Add the beef stock, tomatoes, and the remaining chile powder mixture to the large pot with the beef and vegetables and turn to medium-high heat. Bring to a boil, then reduce to low heat and simmer for 1 hour, stirring occasionally so the mixture doesn’t burn or stick to the bottom of the pan.

After an hour, add the cornmeal and stir to incorporate. Continue to cook until the meat is tender. Adjust seasoning if necessary at the end if necessary.

Serve each bowl of chili garnished with jalapeños, green onion, and/or grated cheddar cheese.