Preheat the oven to 350 degrees
Season short ribs with salt and pepper.
In a large dutch oven or oven-safe non-reactive stockpot bring the olive oil to high heat. When oil comes to temperature, add short ribs, searing on each side, until browned. This will take about 7-10 minutes.
Remove meat from the pan and reduce heat to medium-low.
Add onions and cook until they begin to caramelize, about 15 minutes.
Meanwhile, in a blender combine the coffee, tomato paste, onion powder, garlic powder, cumin, smoked paprika, dried ancho chilies and chipotle chilies. Puree mixture until smooth.
Pour mixture into the pot with the onions, scraping the bottom of the pan to deglaze.
Next add the chicken (or beef) stock and the black beans.
Stir until combined.
Return the beef short ribs to the pot and ensure they are submerged by the liquid.
Cover and cook in the oven for about 3 hours, or until ribs are fork-tender. Check periodically to make sure it's not getting too dry- if it is, add extra stock or water.
Before serving, shred the meat with 2 forks, and remove the bones and any large pieces of fat.
Taste and add additional salt as necessary.
Serve chili topped with cilantro and queso fresco or cotija cheese.