Serves 6-8

for the chili:

1/2 pound dried small red beans

2.5 cups water

1 bay leaf

1 small onion, halved, unpeeled

2 dried ancho chiles

2 dried guajillo chiles

2 cups boiling water

1 tablespoon whole coriander seeds

1 tablespoon whole cumin seeds

1 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/2 teaspoon chipotle powder

1 tablespoon cocoa powder (I used Valrhona)

1 whole fire-roasted red bell pepper

Kosher or sea salt

1.5 pounds boneless beef short ribs, trimmed

grapeseed or other neutral oil

2 cups diced yellow onion

2 large cloves garlic, peeled and smashed

1 tablespoon dried marjoram or Mexican oregano

1 tablespoon double-concentrated tomato paste

1 28 oz. can fire roasted tomatoes with juice, gently crushed

1 cup chocolate stout (I used Brooklyn Brewery's Black Chocolate Stout)

1/2 cup crushed tortilla chips

juice of one lime