Short Rib Chili

By Food52
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1/2 pound dried small red beans

2.5 cups water

1 bay leaf

1 small onion, halved, unpeeled

2 dried ancho chilies

2 dried guajillo chilies

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

Kosher or sea salt

1.5 pounds boneless beef short ribs, trimmed

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

juice of one lime

grated sharp cheddar or jack cheese

sour cream

fresh cilantro leaves

quick pickled red onion

fresh or pickled jalapeno peppers

diced fresh avocado

thinly sliced radishes

tortilla chips or warm tortillas

your favorite hot pepper sauce

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