This robust chili has sweetness from the corn and cinnamon, spice from the chiles, and a depth of flavor from the cocoa. The short ribs fall apart with a fork and add extra body to the chili (just make sure to trim them well before you start cooking).
- 1 ½ tablespoons olive oil
- 1 pound boneless beef short ribs, trimmed and cubed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- ½ tablespoon ancho chile powder
- ½ tablespoon ground cumin
- ½ tablespoon ground cordiander
- ½ tablespoon ground cinnamon
- ½ tablespoon granulated garlic
- ½ tablespoon granulated onion
- Salt and pepper, to taste
- 1 tablespoon unsweetened cocoa
- 1 tablespoon tomato paste
- One 15-ounce can red kidney beans, drained and rinsed
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can fresh corn, drained and rinsed
- 2 small mirasol chiles, seeds removed and finely chopped
- 1 poblano pepper, seeds removed and finely chopped
- One 12-ounce bottle of beer
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
Heat 1 tablespoon of oil in a large, heavy pot (or Dutch oven) over medium-high heat. Add the short ribs to the pot and sear the meat on all sides then set aside. Sauté the onions and garlic with the remaining ½ tablespoon of oil over medium heat until they are soft and translucent. Add the spices and cocoa to the pot and cook for 1 minute before swirling in the tomato paste. Return the short ribs to the pot, along with the beans, corn, chiles, and beer. Cover and reduce the heat to low and simmer until the meat is tender — about and hour and a half.
Ladle into bowls and garnish with the cheese and sour cream.