How to Make It
In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Season the beef with salt and pepper, add it to the pot and cook over high heat, stirring occasionally, until browned, about 7 minutes. Add the onion, garlic, ancho chile powder and cumin and cook, stirring, until the onion is softened, about 5 minutes. Add the beef stock and chipotle and bring to a simmer. Partially cover and cook over low heat, stirring occasionally, until the meat is very tender, about 1 1/2 hours.
Stir the cornmeal into the chili and simmer until just thickened, about 5 minutes. Stir in the beans and cook just until heated through, then stir in the cilantro. Serve the chili in bowls over steamed rice. Pass the tortilla chips, cheese and sour cream at the table.