Turn the slow cooker to warm and place the onions, bell pepper and jalapenos inside. Cover and set aside.
In a large skillet, add the oil and pancetta. Cook over medium heat until the pancetta has rendered it's fat, about 5 minutes. Using a slotted spoon, remove the pancetta and place into the slow cooker. Cover.
Increase the heat to high and add the ground beef and salt. Brown the beef, about 8 to 10 minutes, stirring occasionally and draining the fat as you cook (to brown the meat more effectively). Reduce the heat to medium and add the tomato paste. Stir to combine and brown the tomato paste, about 2 minutes. Stir often. Pour the beef stock into the pan and deglaze. Be sure to scrape any browned pieces stuck to the bottom of the pan.
Pour the beef mixture into the slow cooker. Add the milk, tomatoes, soy sauce, panko, cloves, pepper, oregano, garlic, cumin and chili powder. Stir to combine and cover. Cook on low for 6 to 7 hours or high for 5 hours.
Serve with tortilla chips, sour cream, cilantro and freshly squeezed lime juice. To make this chili go further, serve the chili with rice.