Heat a heavy pot over medium-high heat. Add half of beef to pan; cook 5 minutes or until browned. Remove beef from pan. Repeat with remaining beef.

Add onion and garlic to pan; cook for 4 minutes, or until softened. Add the beef, chipotles and adobo, and spices. Cook for 1 minute, stirring constantly.**

Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally and using your spoon to break up the tomatoes.

Stir in the cornmeal and beans. Cover, reduce heat, and simmer for 30 minutes. Stir in the cilantro.

Serve the chili topped with picked onions and any other toppings of your choice.

** At this point, you can transfer the beef to a crockpot and cook it, along with all of the remaining ingredients except for the cornmeal and pickled onions, on high for 8 hours. Add the cornmeal 30 minutes prior to serving.

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Combine all ingredients in a small saucepan and bring to a boil. Immediately remove from heat. Store onions in the liquid until ready to use.

They will keep well in the refrigerator for several days.