Preheat the oven to 300°F. Heat a large skillet over medium heat with half of the canola oil. When hot, add the beef in batches and sear, turning to brown all sides. Transfer the seared beef to a braising dish.
Add beef stock to the braising dish, adding enough to come halfway up the sides of the meat. Cover tightly and braise until very tender, about 90 minutes.
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet . Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo sauce, cilantro, cumin, and water. Blend until mostly smooth, with a few chunks. Adjust the seasoning to taste.
In a large saucepan, heat the remaining canola oil over medium heat. Add the onion, celery, cumin, paprika, chili powder, and Mexican oregano, stir, and cook until the vegetables are softened, 5-7 minutes.
Add in the tomato paste, diced tomatoes, crushed tomatoes, fire roasted salsa, black beans, braised beef and braising liquid. Bring to a simmer, cover, and cook for 30 minutes. Adjust the seasoning with salt and pepper.
Combine the sour cream ingredients in a bowl.
To serve, divide the chili between bowls and garnish with queso fresco and tortilla chips. Serve with cornbread on the side.