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In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil.
Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon.
Brown the remaining ground beef. Return the first batch of browned beef to the pot.
Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes.
Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar.
Simmer the chili over low heat for 1 ½ hours, stirring occasionally.
Add the lime juice, season with salt and serve.