Cut open the dried chilies bag and remove the seeds. Cut the chilies into 1/2" pieces. In a large, dry skillet, toast the chilies over medium-high heat just until barely smoking. Remove the chiles from the heat.
Transfer the toasted chilis to a food processor. Blend on high until a fine powder forms will take anyway from 3 to 5 minutes.
Add the cornmeal, oregano, cumin, cocoa powder, and pulse while slowly adding 3/4 cup of the beef broth until it turns into a paste. Scrape into a separate bowl and set aside.
Heat the olive oil in a large oven safe pot such as a Dutch oven, over medium high heat. Add the beef and brown it, will take about 7 to 10 minutes.
Add the red onion, garlic, habanero, jalapeno pepper and stir. Cook for about 2 minutes, just until the onion softens a bit. Deglaze the pot with the beer then add the fire roasted tomatoes, sugar, kidney beans, spice paste, and the remaining beef broth. Stir well to combine then bring to a boil.
Preheat your oven to 375 F degrees.
Cover the pot with the lid slightly ajar and place in the preheated oven. Cook for about 2 1/2 hours stirring after every hour.
Serve garnished with Monterey Jack cheese.