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Pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). Reserve bean liquid.
Toast chiles in the oven at 450 degrees for 5-10 minutes.
Cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15 minutes).
Remove seeds from toasted chiles.
Blend chiles with 600 g beef stock to create chili paste and refrigerate until ready to use.
After freezing shortribs for 15 minutes, process shortribs in 2 batches in a food processor (pulse until beef looks like ground beef).
Broil the ground beef on a sheet tray on high for 3-5 minutes or until well browned.
Break up and crumble the browned beef.
In a large heavy-bottomed pot, sauté the onion and poblano in oil for 1-2 minutes.
Add garlic, chili flake, chili powder, paprika, cumin, and cocoa powder. Stir and let bloom for about 2 minutes.
Deglaze with a splash of beef stock.
Add crushed and drained diced tomatoes, and the chili paste.
Add the crumbled short rib and stir to combine.
Cover and bake at 275 degrees for 90 minutes.
After 90 minutes, add brown sugar, hot sauce, worcestershire, cider vinegar, salt, cooked beans and bean liquid. Stir to incorporate.
Bake uncovered at 325 degrees for 45 minutes.
Taste and adjust final seasonings as needed (salt, brown sugar, cider vinegar, hot sauce).