Toast the dried chiles until fragrant, and then add beef stock. Bring to a simmer and cook until the chiles soften.
1
Move the chiles and beef stock to a blender. Add chipotles in adobo sauce and process until smooth like so.
2
Sprinkle short ribs with salt, pepper and flour. Heat oil until hot and then cook the short ribs on all sides until brown.
3
Reserve short ribs. Add the onions and jalapeño to the Dutch oven. Cook until softened and then add garlic.
4
Add more beef stock along with the coffee, spices and additional ingredients and stir to combine. Place the short ribs back in the boil. Bring to a boil and then simmer.
5
When the short ribs finish cooking, add the black beans and remove the short ribs. Remove from the bones, shred and add back to the chili.
6
For the best short rib chili you'll ever taste, do yourself a favor and make this recipe. You'll love every meaty, loaded bite. Enjoy!