In a large Dutch oven over medium heat, brown meat. Drain off fat and transfer meat to a bowl; set aside. In the same pot heat the oil or bacon fat, add onion, a pinch of salt, and the baking soda and cook, stirring occasionally, until onion softens and begins to break down. Stir in the chili powder, chipotle powder, and cumin and cook several minutes until spices release aroma and begin to darken a little bit. Return meat to the pot and stir in the tomato sauce, crushed tomatoes, granulated sugar, and salt. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Taste and adjust seasoning, adding more chili powder or chipotle powder to suit your heat preference. Add drained beans and cook uncovered for another 45 minutes. If mixture looks too thick for your preference, add up to the full can of tomato sauce and cook an additional 10 minutes. Serve in bowls, either on top of crushed corn tortilla chips or with a side of cornbread.