Toast the dried chiles until fragrant, and then add beef stock. Bring to a simmer and cook until the chiles soften.
Move the chiles and beef stock to a blender. Add chipotles in adobo sauce and process until smooth like so.
Sprinkle short ribs with salt, pepper and flour. Heat oil until hot and then cook the short ribs on all sides until brown.
Reserve short ribs. Add the onions and jalapeño to the Dutch oven. Cook until softened and then add garlic.
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.
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.
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!