Combine the spices -- the ancho* through paprika -- in a bowl and set aside.
* The ground chilies can be found at a Latino market. Feel free to mix and match or substitute for all with 6 tablespoons of a good quality chili powder.
Heat a large Dutch oven over medium heat. Fry the bacon until crisp and the fat has rendered. Remove the bacon to paper towels to drain and cool.
Toss the cubed chuck steak with a generous pinch of salt and about 1/3 of the spice mix. Brown the steak in the bacon fat, stirring often, 5-10 minutes. Pour the steak and its juices into a large bowl and return the pot to the stove.
Toss the ground chuck with a generous pinch of salt and about 1/2 of the remaining spice mix (leaving you with 1/3 of the original). Brown the ground chuck in the pot, stirring often, 5-7 minutes.
Add the onion, poblano, garlic, and chipotle chilies to the ground chuck. Cook until softened, 5-10 minutes.
Stir in 2 cups of the beef broth, a generous pinch of salt, about 1/2 of the remaining spice mix (leaving you with 1/6 of the original), and the reserved chuck steak (and any juices). Bring to a boil, reduce the heat, and simmer for 1 hour.
Stir in the tomatoes, 1 can of corn, the remaining spice mix, the remaining beef broth, and a generous pinch of salt. Bring to a boil, reduce the heat, and simmer for 1 hour.
Stir in the brown sugar, the masa or cornmeal, the remaining can of corn, and a generous pinch of salt. Bring to a boil, reduce the heat, and simmer for 1 hour.
Crumble and stir in the bacon. Stir in the cilantro stems. Taste and add additional salt, a little at a time, to taste.
Serve with cilantro leaves and sour cream as garnishes.