Step 1

Cut the short ribs into ½-inch (2.5 cm) pieces. Season with 1 teaspoon salt and ¼ teaspoon pepper.

Step 2

Heat the canola oil in a large pot over high heat. Add the short ribs and sear for 2–3 minutes, until a golden brown crust forms.

Step 3

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.

Step 4

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.

Step 5

Add the beef broth, reduce the heat to low, and cook uncovered for 45–60 minutes, or until the meat is tender and liquid is reduced by one third.

Step 6

Add the tomato paste, increase the heat to medium, and simmer for 10 minutes, or until the chili has thickened.

Step 7

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.

Step 8

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.

Step 9

Enjoy!