Soak the kidney beans in salted water for several hours or overnight, then drain and rinse thoroughly before cooking.

Toast the dried chiles in a hot pot until fragrant, then remove and set aside. In the same pot, toast the whole spices until aromatic and grind them into a fine powder.

Season the beef short ribs and brown them in batches until deeply caramelized, then set aside and reserve the rendered fat.

Add a portion of broth to the pot and scrape up the browned bits, then simmer with the toasted chiles until softened. Transfer this mixture to a blender along with the spices, chocolate, tomato paste, coffee, anchovies, soy sauce, and Marmite, and blend into a smooth paste.

Remove the meat from the bones and chop it into chunks, keeping the bones for added flavor.

Cook onions in the reserved fat until soft, then add garlic, fresh chiles, and oregano. Stir in the chile paste and cook until thickened and fragrant.

Add the remaining broth, beef, bones, and beans, then bring everything to a gentle simmer. Cook slowly until the meat and beans are tender, adding tomatoes and vinegar partway through the cooking process.

Finish the chili by removing bones and stirring in vodka or bourbon, brown sugar, and hot sauce. Taste and adjust seasoning before serving with your favorite toppings.