4 cups homemade or low-sodium canned chicken stock
4 anchovy fillets, mashed into a paste with the back of a
fork
1 teaspoon Marmite
1 tablespoon soy sauce
2 tablespoons tomato paste
2 tablespoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
1 tablespoon unsweetened cocoa powder
2 to 3 tablespoons instant cornmeal (such as Maseca)
2 bay leaves
1 pound dried red kidney beans, soaked in salted water at
room temperature for at least 8 hours, preferably
overnight, and drained
One 28-ounce can crushed tomatoes
¼ cup cider vinegar, or more to taste
¼ cup whiskey, vodka, or brandy (optional)
2 tablespoons Frank’s RedHot or other hot sauce
2 tablespoons dark brown sugar
Garnishes as desired (see the headnote)
Season the short ribs on all sides with salt and pepper.
Heat the oil in a large Dutch oven over high heat until
smoking. Add half of the short ribs and brown well on all
sides (it may be necessary to brown the ribs in three
batches, depending on size of the Dutch oven—do not
crowd the pot), 8 to 12 minutes; reduce the heat if the fat
begins to smoke excessively or the meat begins to burn.
Transfer to a large platter. Repeat with remaining short