Heat a large cast iron dutch oven or stock pot to medium-high. Add oil. Once pot is very hot, add cubed beef and brown on all sides. Remove beef from pot and set aside on a plate or bowl.
Add ground beef to pot then cook and crumble until browned. Drain grease if needed.
Add onion and jalapeno to ground beef and cook for 4-5 minutes. Add garlic and cook for 2 minutes.
Add beef cubes back to pan then add chipotles, tomato sauce, tomato paste, chili powder, cumin, oregano, cinnamon, cloves, salt and pepper. Stir to combine well.
Add beef stock and turn heat down to medium-low. Place a lid on the pot and let simmer for 2 hours. Stir occasionally.
20 minutes before serving, remove lid and stir in masa flour. Leave uncovered, but still simmering, until ready to serve.
Serve over corn chips and top with cheese and onions.