The Best Chili Ever

1 pound (450g) dried dark red kidney beans

Kosher salt

4 quarts (3.8L) water

3 whole ancho, pasilla, or mulato chilies, seeded and torn into rough 1-inch pieces (about ½ ounce)

2 whole New Mexico red, California, costeño, or choricero chilies, seeded and torn into rough 1-inch pieces (about ⅛ ounce)

1 whole cascabel, árbol, or pequin chili, seeded and torn in half

5 pounds (2.3kg) bone-in beef short ribs, trimmed of silver skin and excess fat

Freshly ground black pepper

2 tablespoons (30ml) vegetable oil

1 quart (900ml) low-sodium chicken broth (preferably homemade), divided

2 whole anchovy fillets

1 teaspoon (5ml) Marmite

2 teaspoons (10ml) soy sauce

2 tablespoons (30ml) tomato paste

1 ½ tablespoons whole cumin seeds, toasted, then ground

1 ½ teaspoons whole coriander seeds, toasted, then ground

2 whole cloves, toasted and ground

1 star anise, toasted and ground

1 tablespoon extra-finely ground coffee beans

1 ounce chopped unsweetened chocolate

1 large yellow onion, diced fine (about 1 ½ cups)

3 fresh Thai bird chilies or 1 jalapeño, finely chopped

4 cloves garlic, minced (about 1 tablespoon)

1 tablespoon dried oregano leaves

2 bay leaves

1 (28-ounce; 794g) can crushed tomatoes

¼ cup (60ml) cider vinegar, plus more to taste

¼ cup (60ml) vodka or bourbon

1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank's RedHot (or more to taste)

2 tablespoons dark brown sugar

subheading: For the Garnish (all suggestions optional):

Scallions, sliced finely

Cheddar, Jack, or Colby cheese, grated

Sour cream

Jalapeño or Poblano peppers, diced and seeded

Onion, diced

Avocado, diced

Saltines

Fritos

Directions at seriouseats.com

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