Heat oven to 275ºF.

Add baking soda (helps the beef maintain moisture) and 3/4 teaspoon salt to the beef. Mix well and let sit for 20 minutes.

Saute onions in oil over medium high heat until softened, about 5 minutes. Add garlic and cook until fragrant, about one minute more. Add beef and cook, stirring to break it up until it browns, about 10 minutes.

When the beef begins to form a brown coating on the bottom of the pan, add the tomato sauce along with all spices (cumin, paprika, garlic powder, oregano, thyme, ancho, and chipotles in adobo) and monk fruit. Stir well to incorporate caramelized bits from the bottom of the pan. Add the cup of chicken stock and sprinkle the gelatin over the dish. Stir well to combine and bring to a boil.

Cover and transfer the dish to the oven. Cook until the chili is thickened, about 1 1/2 hours. Stir occasionally to keep it from sticking. When done cooking, add the apple cider vinegar and let stand 10 minutes. Stir well before serving and add desired toppings such as avocado, sour cream, chopped cilantro, and shredded cheese.