Prepare the Chili Paste: Remove seeds from the dried New Mexico mild chiles and chipotle chiles, cutting them into smaller pieces. Heat a dry skillet over medium heat and toast the chiles for about 2–3 minutes until fragrant and barely smoking. Blend the toasted chiles into a powder, then mix with cornmeal, oregano, cumin, cocoa powder, and 3/4 cup of beef broth to form a smooth, thick chili paste.

Brown the Meat: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the cubed chuck short ribs and brown them for 7–10 minutes until they develop a deep, caramelized crust. Make sure to turn the meat frequently for even browning.

Sauté Aromatics: Once the meat is nicely browned, reduce the heat to medium and add the diced red onion, minced garlic, chopped jalapeno, and habanero to the pot. Sauté for about 2 minutes, until the onion is translucent.

Combine Ingredients: Carefully deglaze with the light beer, scraping up the browned bits from the bottom with a wooden spoon. Add fire-roasted tomatoes, brown sugar, kidney beans, and the prepared chili paste. Stir everything together and bring to a rolling boil.

Bake: Preheat your oven to 375°F (190°C). Cover the Dutch oven with a lid and transfer it into the preheated oven. Allow to bake for 2.5 hours, stirring occasionally.

Serve: After 2.5 hours, remove the chili from the oven, stir, and garnish with shredded Monterey Jack cheese before serving.