Best Ground Beef Chili

2 pounds 85% lean ground beef
2 T plus 2 cups water
salt and pepper
3/4 t. baking soda
6 dried ancho chilies, stemmed, seeded, and torn into 1 inch pieces (or 1 tablespoon ancho chili powder)
1 oz. tortilla chips, crushed (1/4 cup)
2 T. cumin
1 T. paprika
1 T. garlic powder
1 T. ground coriander
2 t. dried oregano
1/2 t. dried thyme
1 (14.5 oz) can whole peeled tomatoes
1 t. vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1-2 t. minced canned chipotle chile in adobo sauce
1 (15 oz) can pinto beans with juice
1 (15 oz can pinto beans drained
2 t. sugar
2 T. cider vinegar
lime wedges
coarsely chopped cilantro
chopped red onion

1. Adjust oven rack to lower middle position and heat oven to 275.  Toss beef with 2 T water, 1/2 t. salt, and baking soda in bowl until thoroughly combined.  Set aside for 20 minutes.
Meanwhile, place anchos in Dutch oven set over medium high heat; toast stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke.  Transfer to food processor and let cool.
Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme and 2 t. pepper to food processor with anchos and process until finely ground, around 2 minutes.  Transfer mixture to bowl.  Process tomatoes and their juice in now empty work bowl until smooth, about 30 seconds.
Heat oil in now-empty pot over medium-high heat until shimmering.  Add onion and cook, stirring occasionally, until softened, 4-6 minutes.  Add garlic and cook until fragrant, about 1 minute.  Add beef and cook, stirring with wooden spoon to break up meat into 1/4 inch pieces, until beef is browned and fond begins to form on pot bottom, 12-14 minutes.  Add ancho mixture and chipotle; cook stirring frequently, until fragrant, 1 to 2 minutes.
Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree.  Bring to a boil, scraping bottom of pot to loosen any browned bits.  Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
Remove chili from oven and let stand, uncovered, for 10 minutes.  Stir in any fat that has risen to the top of the chili, then add vinegar and season with salt to taste.  Serve, passing lime wedges, and chopped onion separately.  Chili can be made up to 3 days in advance.  Diced avocado, sour cream, and shredded cheese are also good options for garnsihing.
This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.