Place the beef on a plate and freeze, uncovered, until firm at the edges, about 15 minutes. Remove from the freezer and slice ⅛ to ¼ inch thick against the grain. Now, cut the slices, stacking a few at a time, into small strips and bits (no need to be precise). In a medium bowl, toss the beef with the Worcestershire, soy sauce and ½ teaspoon pepper; set aside at room temperature.

In a medium saucepan, combine the tomatillos and enough water to cover. Cover and bring to a boil over medium-high, then reduce to medium and cook until the tomatillos are softened, about 5 minutes. Using a slotted spoon, transfer the tomatillos to a blender; discard the water. To the blender, add the roughly chopped onion and 1 cup of the broth.

In a large pot over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant and lightly browned, about 1 minute. Add the beef with its marinade and cook, stirring occasionally, until the meat releases its juices and no longer is pink, 5 to 8 minutes. Remove the pan from the heat. Measure 2 tablespoons of the meat and add to the blender, then blend on high until the mixture is smooth, about 1 minute.

Add the puree to the pot along with the remaining 3 cups broth, the bay and chili. Bring to a boil over medium-high and simmer, uncovered and stirring occasionally, until the meat is tender but not completely soft, 35 to 45 minutes (the best way to test doneness is by tasting a piece of beef).

Add the beans to the pot and simmer, stirring occasionally, until the meat is fully softened and the broth is slightly thickened, about 15 minutes. Remove and discard the bay, then taste and season with salt and pepper. Ladle into bowls and garnish with the finely chopped onion, sliced chili and cilantro; serve with lime wedges and tortillas.