Fire Roasted Chili with Beer Braised Short Ribs

Ingredients

• 2 lbs beef short ribs
• 1 bottle of beer, your choice
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 jalapenos, seeded and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano powder
• Salt and pepper to taste
• 2 cups fire roasted tomatoes, canned
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Directions

1. Set the oven to 350°F so it can heat while you start the ribs.
2. Warm the olive oil in a large skillet over medium-high heat. Put the short ribs in the pan and sear them thoroughly, turning until each side is browned, about 5 minutes per side. Move the ribs onto a plate and leave them there for now.
3. In the same skillet, stir in the onion, bell peppers, jalapenos, garlic, oregano powder, smoked paprika, cumin powder and chili powder. Cook the mixture until the vegetables have softened, about 5 minutes.
4. Add the beer to the skillet and let it come to a gentle simmer. Nestle the short ribs back into the pan, then cover it with a lid or foil. Transfer the skillet to the hot oven and braise for 2 hours, until the meat is tender and pulling away from the bone.
5. Take the skillet out of the oven and move the short ribs to a plate. Pour off the cooking liquid from the skillet. Warm the remaining oil in that same skillet over medium-high heat, then stir in the fire roasted tomatoes along with the corn kernels and black beans. Season with salt & pepper to taste, and keep the mixture on the heat for 5 minutes, until everything is hot.
6. Spoon the chili onto plates, set the short ribs on top, and finish with sour cream, shredded cheese, chopped cilantro or your favorite hot sauce if desired.