Guinness Short Rib Chili

Dennis Prescott’s Guinness Short Rib Chili

Makes 8 – 10 servings

Guinness Short Rib Chili

2 tablespoons avocado oil 

½ pound bacon, roughly chopped  

3 ½ pounds boneless beef short ribs, trimmed and cut into 1 inch cubes 

1 large white onion, finely chopped 

1 jalapeno, stemmed, seeded, and finely chopped 

¼ cup cilantro stems, finely chopped 

10 garlic cloves, minced 

2 chipotle chilies in adobo sauce, finely chopped 

½ cup tomato paste 

¼ cup ancho chili powder 

2 teaspoons dried oregano 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1 ½ teaspoon ground coriander 

1 x 14.9-ounce can Guinness Draught 

1 x 28-ounce can crushed tomatoes 

3 cups beef broth 

Zest of 1 lime, grated on a microplane 

1 x 19-ounce can black beans, drained and rinsed 

1 x 19-ounce can red kidney beans

Sea salt and cracked black pepper 

Chili Lime Sour Cream

1 cup thick sour cream 

Juice of 1 lime 

2 teaspoons chili powder 

Sea salt 

Pickled Red Onions

1 small red onion, very thinly sliced 

1 cup distilled white vinegar 

1 cup water

1 tablespoon coriander seeds 

2 tablespoons sugar 

1 tablespoon kosher salt 

Toppings

1 or 2 avocados, peeled and sliced 

½ cup pickled jalapenos 

½ cup cilantro leaves 

½ cup thinly sliced green onion 

Lime wedges, for serving 

Preheat an oven to 325 degrees F. 

Heat the oil in a large Dutch oven over medium-heat and add your bacon. Cook, stirring occasionally, until the bacon is golden and crispy. Remove with a slotted spoon, reserving the bacon fat in the Dutch oven. 

Season the short ribs all over with salt and pepper. Working in batches as necessary, add the beef to the Dutch oven, and cook until golden and browned on all sides, about 8 – 10 minutes. Using a slotted spoon, transfer the beef to a plate and set aside. 

Next add your onion, jalapeno, cilantro stems, and garlic, season with a pinch of salt, and cook until the onion is softened and translucent, about 5 – 6 minutes. Add your chipotle, tomato paste, ancho chili powder, oregano, cumin, paprika, and coriander, and cook for 1 – 2 minutes, stirring to coat your vegetables in that fragrant spice mixture. Add your Guinness Draught, scraping any browned bits from the bottom of the Dutch oven, then go in with your crushed tomatoes, beef broth, lime zest, and season with a good pinch of salt and pepper. 

Next, place your browned short ribs and crispy bacon back into the Dutch oven and bring to a boil over medium-high heat. When the chili comes to a boil, transfer to the preheated oven and cook, uncovered, until the chili is thickened and the short ribs are fork tender, shreddable perfection, about 2 ½ to 3 hours. When there is about 30 minutes of cooking time left, stir your beans into the chili. It takes some patience, but it’s well worth the wait! When the chili is ready to go, remove from the oven and season with more salt and pepper to taste. Awesome. 

While the chili cooks, prepare your toppings. 

First, make your pickled red onions. 

Place the sliced red onion into a heatproof bowl. In a small saucepan, combine the vinegar, water, coriander seeds, sugar, and salt, and heat over medium-heat, stirring until the sugar has dissolved. Pour the mixture over the red onion, then cool to room temperature. Cover, then chill in the fridge for 1 hour. 

Next, make your chili lime sour cream. 

In a small bowl, combine the sour cream, lime juice, and chili powder, season to taste with a pinch of salt, and mix well. Cover and chill in the fridge until ready to serve. 

Divide your chili into individual serving bowls, then serve with your pickled red onion, chili lime sour cream, sliced avocado, pickled jalapeno, green onion, fresh cilantro, lime wedges, and several pints of Guinness Draught. Delicious!