Ingredients
2lbshort ribsboneless
1tbspkosher saldivided
½tspblack pepperdivided
2tbspcanola oil
½mediumyellow oniondiced
1tbspgarlicminced
1tspsmoked paprika
1tspground cumin
2wholestar anises
½tspdried harissa
½tspgarlic powder
½tsponion powder
2dried bay leaves
1tbspchipotle pepperdiced
2cupsGuinness® Stout Beerplus more for serving
4cupsbeef broth
3oztomato paste
2cupsblack beansdrained and rinsed
¼cupsour cream
¼cupred onion
4tbspfresh cilantrochopped
1jalapeñosliced
Preparation
Cut the short ribs into ½-inch (2.5 cm) pieces. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Heat the canola oil in a large pot over high heat. Add the short ribs and sear for 2 to 3 minutes, until a golden brown crust forms.
Add 1 teaspoon salt, the onion, garlic, paprika, cumin, star anise, and dried harissa. Reduce the heat to medium-high and cook, stirring for 5 minutes, or until the spices are fragrant.
Add the garlic powder, onion powder, bay leaves, chipotle peppers, and Guinness® Stout. Simmer for 10 minutes, or until the liquid is reduced by half.
Add the beef broth, reduce the heat to low, and cook uncovered for 45 to 60 minutes, or until the meat is tender and liquid is reduced by one third.
Add the tomato paste, increase the heat to medium, and simmer for 10 minutes, or until the chili has thickened.
Add the black beans, remaining teaspoon of salt, and remaining ¼ teaspoon pepper, and simmer for another 5 minutes until the beans are warmed through.
Remove the bay leaves and star anise pods, then ladle the chili into 4 bowls. Top with sour cream, red onion, cilantro, and sliced jalapeño. Serve with cold glasses of Guinness® Stout.
Enjoy!
