Heat ancho chilies in 2 cups broth in a saucepan over high heat until boiling.

Remove from heat and allow chilies to soak until tender, about 15 minutes.

Purée chilies and broth in a food processor, then strain through a fine-mesh sleeve.

Discard solids and set purée aside.

Brown half the beef in 2 tablespoons oil in a large skillet over medium-high heat, about 5 minutes.

Repeat browning with remaining beef and 2 tablespoons oil.

Transfer beef to a 5-6 quart slow cooker.

Deglaze skillet with 1/2 cup broth, scrape bits from bottom and add to slow cooker.

Add reserved chile purée, onion, bell peppers, garlic, chipotles, chili powder, cumin, and cinnamon to slow cooker.

Top mixture with chopped and crushed tomatoes.

Cook chili on high-heat setting until beef is tender, about 4 hours.

Sprinkle in masa harina and stir to combine.

Cook chili 30 minutes more, then stir in lime juice.

Garnish each serving with scallions.