Heat a large pot over medium heat and add bacon, stirring frequently to prevent the slices from sticking.
In the meantime, put the onion slices and chipotle peppers with adobo in a food processor and puree until smooth.
Mince the garlic cloves and add to the rendering bacon with the onion/chipotle mixture.
While the base is cooking, stir frequently to heat throughout.
Season the beef with salt and pepper.
Remove the base and set aside.
Add the beef to the pot (in batches if necessary) and sear on all sides.
Add the base to the pot again with the beans, tomato sauce, half the tomato can’s worth of water, cumin, and Italian seasoning, and mix to combine.
Drizzle in the honey and stir again.
Once the chili comes to a simmer, turn it down to medium low and let sit uncovered for 2-3 hours or until the meat pulls apart with minimal effort. Stir occasionally while cooking.
Carefully pull apart the meat with a fork or wooden spoon.
Serve with toppings of choice and a tall glass of milk.