ribs, browning them in the fat remaining in the Dutch
oven.
Reduce the heat to medium, add the onion, and cook,
scraping up the browned bits from the bottom of the pot
with a wooden spoon and then stirring frequently, until
softened but not browned, 6 to 8 minutes. Add the fresh
chiles, garlic, and oregano and cook, stirring, until
fragrant, about 1 minute. Add the chile paste and cook,
stirring and scraping constantly, until it leaves a coating
on the bottom of the pot, 2 to 4 minutes. Add the chicken
stock and scrape up the browned bits from the bottom of
the pot. Add the anchovies, Marmite, soy sauce, tomato
paste, ground spices, cocoa, and cornmeal and whisk to
combine. Keep warm over low heat.
- Adjust an oven rack to the lower-middle position and
preheat the oven to 225°F. Remove the meat from the
bones, if using bone-in ribs, and reserve the bones. Chop
all the meat into rough ¼- to ½-inch pieces (or finer or
larger if you prefer). Add any accumulated meat juices
from the the cutting board to the Dutch oven, then add
the chopped beef, beef bones, if you have them, and bay
leaves and bring to a simmer. Cover and place in the
oven for 1 hour. - Meanwhile, transfer the drained beans to a pot and cover
with water by 1 inch. Season to taste with salt. Bring to a
boil over high heat, then reduce to a simmer and cook
until the beans are nearly tender, about 45 minutes.
Drain. - Remove the chili from the oven and add the tomatoes,
vinegar, and beans. Return to the oven with the lid