Short Rib Chili

food52.com

allebull

subheading: for the chili:

½ pound dried small red beans

2 ½ 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

½ teaspoon ground cinnamon

½ teaspoon chipotle powder

1 tablespoon cocoa powder (I used Valrhona)

1 whole fire-roasted red bell pepper

1 Kosher or sea salt

1 ½ 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)

½ cup crushed tortilla chips

1 lime, juiced

subheading: 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

1 dash your favorite hot pepper sauce

Directions at food52.com

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