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1
*In place of gochujang, you can use another Asian chili paste, or use the peppers from a can of chipotles en adobo: Finely chop 2 of the chipotles and mix together with 1 tablespoon of the adobo sauce. It's a totally different flavor profile but more common to find.
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2
Combine the chili powder, ground coriander, ground cumin, dried oregano, dried thyme, and pimenton (smoked paprika) in a small bowl.
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3
Season the ribs with salt and pepper.
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4
Heat the oil in a large Dutch oven or large ovenproof braising pan over medium-high heat. Working in batches as needed, brown the ribs, transferring them to a platter as they are done.
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5
Preheat oven to 400u00b0 F.
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6
Add the onions to the oil, stirring to coat and scraping the pan to release any browned bits from the searing. Cook for about 4 minutes, until lightly browned, then add the garlic; cook for about 30 seconds, then stir in the gochujang, tomato paste, soy sauce, Maggi seasoning, and the chili powder-spice mixture. Cook for about 1 minute, then stir in 1 1/2 bottles of the beer into the chili; drink the other half of the second bottle. (A total of 16 to 18 ounces of beer should end up in the chili.) Add the coffee, chocolate, masa harina, and tomatoes. Add the seared ribs and cook, stirring a few times, until the mixture reaches a brisk simmer. Transfer the covered pot to the oven and cook for 3 1/2 hours or until the meat is tender and falling apart.
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7
Stir pumpkin, black beans, and brown sugar into the chili. Continue cooking until the pumpkin is tender, about 30 minutes. Remove from the oven. Remove the ribs from the pan and allow to cool enough to handle. Remove meat from ribs (if using bone-in ribs). The meat should be fall-apart tender. Discard bones or save them for your dog. Using two forks, coarsely shred the meat and return to the chili. Season to taste with salt.
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8
Spoon chili into bowls and garnish with hot sauce, shredded cheese, sour cream, jalapeno rings, and cilantro (or some combination thereof, depending on tastes).
