Short Rib Chili

We love a good pot of chili, and our kitchen has turned out dozens of variations over the years. With the weather turning colder I decided to make chili my next project, and set out on a recent Sunday to come up with a version that would satisfy both of us. For the meat, I used boneless grass-fed beef short ribs, trimmed and cut into chunks. I made a puree of chiles and spices, added fire-roasted tomatoes and some rich dark beer, and let everything cook low and slow for the better part of the day.

I added some crushed tortilla chips for texture and a hint of toasty corn flavor, and a hit of fresh lime juice at the end for brightness and balance. And after my pot of chili had cooked for the better part of the day, I cooled it down and let it sit overnight. We ate it on the following Monday with a bevy of garnishes, and I have to tell you, it was so worth the wait. This chili rewards your effort with a major flavor payoff. And your leftovers will taste even better the next day (if you have any, that is)! This is a chili that combines the traditional - smoky and spicy dried chiles, boneless short ribs, roasted bell pepper - with the innovative - cocoa powder, stout beer, and tortilla chips. After getting the basic components like parboiled beans and a thick chile puree ready, you simmer the chili for hours until the beef is fork tender.

Ingredients:

• 1/2 pound dried small red beans
• 2 1/2 cups water
• 1 bay leaf
• 1 small onion, halved, unpeeled
• 2 dried ancho chiles
• 2 dried guajillo chiles
• 2 cups boiling water
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole cumin seeds
• 1 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle powder
• 1 tablespoon cocoa powder (I used Valrhona)
• 1 whole fire-roasted red bell pepper
• 1 Kosher or sea salt
• 1 1/2 pounds boneless beef short ribs, trimmed
• 1 splash grapeseed or other neutral oil
• 2 cups diced yellow onion
• 2 large cloves garlic, peeled and smashed
• 1 tablespoon dried marjoram or Mexican oregano
• 1 tablespoon double-concentrated tomato paste
• 1 28 oz. can fire roasted tomatoes with juice, gently crushed
• 1 cup chocolate stout (I used Brooklyn Brewery's Black Chocolate Stout)
• 1/2 cup crushed tortilla chips
• 1 lime, juiced
• 1 handful grated sharp cheddar or jack cheese
• 1 teaspoon sour cream
• 1 handful fresh cilantro leaves
• 1 handful quick pickled red onion
• 1 handful fresh or pickled jalapeno peppers
• 1 handful diced fresh avocado
• 1 handful thinly sliced radishes
• 1 handful tortilla chips or warm tortillas
• 1 dash your favorite hot pepper sauce