In a large skillet, cook guajillo and ancho chiles over medium heat for 3 to 4 minutes, turning occasionally, until lightly toasted. Cool at least 1 minute. Remove and discard stems and seeds. Transfer chiles to a large bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving ⅓ cup of the soaking liquid. In a blender, puree chiles and reserved liquid; set aside.

In a 5- to 6-quart Dutch oven, brown boneless beef chuck, cubed into 1 ½ - 2 inch pieces. Instead of cooking it all the way through, sear the beef. Drain off fat. Transfer beef to a bowl.

In the same pan cook bacon for 5 to 6 minutes, stirring occasionally, until browned. Stir in onions, sweet peppers, jalapeno peppers, and garlic. Cook for 7 minutes, stirring occasionally, until vegetables are tender. Add pureed chiles; cook for 3 minutes, stirring often. Add the chili powder and cumin; cook and stir for 1 minute. Add the reserved beef, undrained tomatoes, and soda.

Bring chili to boiling. Reduce heat to medium-low. Simmer, covered, about 30 minutes, until thickened. Remove from heat; stir in lime juice and salt. Add cooked Israeli Cous Cous. If desired, top each serving with cheese, sour cream, extra jalapenos, a sprinkling of chives and cilantro, and a squeeze of lime.