Short Rib Chili

Ingredients

• for the chili
• 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
• to garnish:
• 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

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