Recipes by Ed: Beer Chili

2 ancho chiles
2 pasilla chiles
2 guajillo chiles
About 2 cups boiling water
2 canned chipotles in adobo
1 cup brewed coffee
One 12-ounce bottle Dos Equis Dark Beer
2 tablespoons olive oil oil
3 pounds boneless short ribs, cut into 1-inch cubes
Freshly ground pepper
1 teaspoon Mrs Dash Extra Spicy seasoning
1 teaspoon Mrs Dash Garlic and Herb seasoning
1 large onion, finely chopped
4 garlic cloves, minced
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 cups chicken stock
1/4 cup masa harina (see Note) or fine cornmeal
Chipotle hot sauce
Shredded cheddar cheese, chopped red onion, warm corn tortillas and cold Dos Equis beer.

Heat a large skillet. Add the ancho, pasilla and guajillo chiles and toast over moderately low heat, turning, until lightly charred, about 4 minutes. Transfer the chiles to a heatproof bowl. Cover with the boiling water and let stand until softened, about 20 minutes.
Drain the chiles and transfer to a blender. Add the chipotles and coffee and puree until smooth. Add the beer; pulse until blended.
Heat the oil in a large, enameled cast-iron casserole. Season the short ribs and add half to the pot. Cook over moderately high heat until browned all over, about 8 minutes. Using a slotted spoon, transfer the meat to a plate. Lower the heat to moderate and brown the remaining short ribs. Return all of the meat to the casserole and cook until heated through, about 1 minute.
Add the onion and garlic to the casserole and cook over moderately high heat until softened, about 3 minutes. Add the coriander, cumin, cinnamon and cloves and cook until fragrant. Add the chile-beer mixture and the chicken stock and bring to a simmer, stirring. Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.
Ladle 2 cups of the sauce into a heatproof bowl and whisk in the masa harina (or corn meal). Whisk the mixture into the pot and simmer until the sauce thickens, 15 minutes. Adjust seasoning and add hot sauce; serve with shredded cheddar, dices onions and tortillas.