This is my version of what chili should taste like. I have made it with turkey and chicken, but I have to say this is my favorite version. The short ribs must be cut into 1-inch pieces so that they become meltingly tender in the spicy chili sauce. Ask your butcher to do it for you, but make sure the meat pieces are not too big. The small pieces work beautifully and truly are a unique take on classic chili and beans.

Beer provides a slightly bitter flavor. The sauteed red and yellow peppers offer a caramelized sweetness to the savory spices. The grated unsweetened chocolate rounds out all of the flavors. If you are not serving cornbread, you can saute 1 1/2 cups frozen corn in some oil until it is lightly caramelized and add it to the chili.

I like to serve this chili on cool evenings to a large crowd when I want a substantial and informal main course. This is great for any award or sports programs where you want an all-in-one main course. Serve with your favorite corn bread and a green salad. Put out a big bowl of guacamole with tortilla chips or raw vegetables to start and serve chilled Mexican beer.

Short Rib Chili

Serves 10 to 12

7 tablespoons vegetable oil

6 pounds boneless short ribs, cut into 1-inch pieces

3 large onions, finely chopped

1 jalapeno chile, seeded and finely chopped (see note)

8 medium garlic cloves, finely minced

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