How much effort are you willing to go to? I've got a recipe that a friend gave me years ago, and have spent the last 15 years perfecting it. Here are a couple of the secrets to it.
First, and probably the most important, is make your own chili powder. The store bought chili powder is worthless. Or rather, flavorless - at least in comparison to what you can make. I use Negro Pasilla, but you can use your Ancho peppers. Also throw in a few California or Colorado, and a few Arbol and Cascabel. Seed and stem them, then lay them out on a baking sheet and roast in a preheated oven at 300° f for about 5-6 minutes. After they cool, grind them in a food processor or blender (I prefer a food processor) until a fine powder.
Second is the Cumin. Start with Comino seeds. They can be roasted at 300° in the oven, just like the peppers, but I like to do mine in a frying pan on the stove, so I can watch the color and smell them. When the aroma is rich and the seeds are a light brown, take them off the heat and let them cool. I grind them in a mortar and pestle, but they can be added to the chili pepper and ground in the food processor. They are too small to grind in the food processor by themselves.
There are more secrets to an award winning chili, but these two steps will set yours apart. Hint: Don't use ground beef! Use a roast and cut it in small bite sized pieces. Brown (not stew) the meat in hot oil made from the fat of the roasts.
Okay, here is the rest. Saute the onions in the same hot oil, left over after browning the meat. Add the garlic to the onions at the very end.
Combine it all with your preference of tomato sauce, crushed or diced tomatoes, and beans if you like. Add salt, black pepper, oregano, and smoked paprika to your liking.