Dice onions and chop bacon.

Sauté diced onions with bacon in a large slow cooker insert until onions are softened and bacon is rendered.

Toss flour, salt, and cubed beef together in a bowl to coat.

Add the beef to the onion and bacon mixture in the slow cooker insert.

Brown the beef on all sides.

Add the zinfandel wine and bring to a simmer for about a minute, scraping up any browned bits from the bottom of the pot.

Add the chorizo, diced green chilies, tomato paste, tomato sauce, crushed tomato, granulated garlic, adobo (if using), and chile powder to the mixture.

Stir well to combine all ingredients.

Let the mixture return to a simmer.

Remove from the stove and transfer the slow cooker insert to the slow cooker base.

Cook on low for about 4 hours, or until the beef is tender and the chili has thickened.