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1
Heat a large skillet.
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2
Add the ancho, pasilla and guajillo chiles and toast over moderately low heat, turning, until lightly charred, about 4 minutes.
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3
Transfer the chiles to a heatproof bowl.
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4
Cover with the boiling water and let stand until softened, about 20 minutes.
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5
Drain the chiles and transfer to a blender.
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6
Add the chipotles and coffee and puree until smooth.
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7
Add the ale; pulse until blended.
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8
Heat the oil in a large, enameled cast-iron casserole.
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9
Season the short ribs with salt and pepper and add half to the pot.
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10
Cook over moderately high heat until browned all over, about 8 minutes.
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11
Using a slotted spoon, transfer the meat to a plate.
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12
Lower the heat to moderate and brown the remaining short ribs.
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13
Return all of the meat to the casserole and cook until heated through, about 1 minute.
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14
Add the onion and garlic to the casserole and cook over moderately high heat until softened, about 3 minutes.
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15
Add the coriander, cumin, cinnamon and cloves and cook until fragrant.
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16
Add the chile-ale mixture and the chicken stock and bring to a simmer, stirring.
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17
Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.
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18
Ladle 2 cups of the sauce into a heatproof bowl and whisk in the masa harina.
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19
Whisk the mixture into the pot and simmer until the sauce thickens, 15 minutes.
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20
Stir in the chocolate.
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21
Season the chili with salt and hot sauce; serve with cheddar, onion and tortillas.
