Mole Chili

Directions

• Add dried chiles to large heavy-bottomed Dutch oven and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside.
• Toast cumin seeds, coriander seeds, cloves, and star anise. Then grind seeds.
• Season short ribs on all sides with salt and pepper. Add oil to Dutch oven and heat over high heat until smoking and brown well on all sides (it may be necessary to brown ribs in multiple batches (do not overcrowd pan) – 8 to 12 minutes total. Once all short ribs are cooked, transfer all rendered fat into small bowl and reserve separately. Allow short ribs to cool at room temperature.
• Return Dutch Oven to medium-high heat and add 1 cup chicken broth, using flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes.
• Transfer chiles and liquid to blender, add anchovy, marmite, soy sauce, tomato paste, ground spices, coffee, and chocolate, and blend at high speed, scraping down sides as necessary, until completely smooth puree is formed, about 2 minutes. Set chile puree aside.
• Trim meat from short ribs bones and hand-chop into rough, 1/2-inch to 1-inch pieces, reserving bones separately.
• Heat 2 tablespoons rendered beef fat and 2 tablespoons of olive oil in large Dutch oven over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes
• Add fresh chiles, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute.
• Add chili puree and cook, stirring frequently and scraping bottom of pot until chili mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. 
• Add chicken stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, and cook, with cover slightly ajar, for 1 hour. 
• Add crushed tomatoes, cider vinegar, and beans, and cook with cover slightly ajar until beans and beef are tender and broth is rich and lightly thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep beans and meat mostly submerged.
• Using tongs, remove and discard bay leaves and bones. At this point, any excess meat still attached to the bones can be removed, chopped, and added back to the chili.
• Add vodka (or bourbon), hot sauce, and brown sugar, and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.
• Serve immediately or for best flavor, allow to cool and refrigerate overnight.