Four-Chile Chili

I am a chili SNOB and I really quite like this recipe from Food and Wine.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 3 1⁄2 lbs  ground sirloin or 3 1⁄2 lbs  chuck
•  salt & freshly ground black pepper
• 1  large Spanish onion, coarsely chopped (1 1/2 pounds)
• 8  large garlic cloves, minced
• 3  large jalapeno chiles, seeded and minced
• 3  tablespoons dried ancho chile powder
• 2 1⁄2 tablespoons sweet paprika
• 1⁄4 cup tomato paste
• 2 (28 ounce) cans  peeled Italian tomatoes, coarsely chopped and juices reserved
• 3  cups  chicken stock or 3  cups  beef stock or 3  cups low sodium chicken broth
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2  chipotle chiles in adobo, seeded and minced
• 1  tablespoon dried oregano
• 1  pinch cinnamon
•  coarsely chopped fresh cilantro, for serving
•  sour cream, for serving

Directions

1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
3. Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
4. Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.