In a separate pot, brown the beef.

In your large pot, chop the onion and garlic and saute gently in the canola oil until the onions are beginning to clear. Add the bacon, tomatoes and chipotle peppers.

When the meat has browned, spoon it out of the pot with a slotted spoon, leaving most of the grease out of the chile. Simmer the chili.

Wash the pot and in it boil two cups of beef stock. Add the spinach and cook until soft. Turn off the heat and allow to cool enough for handling. Run the spinach in a food processor with the stock and completely liquify. Poor the liquified spinach and remaining broth into the pot of chili.

Finally, add the can of black beans.