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

4 teaspoons ground oregano

3 tablespoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1/2 cup chili powder

2 (12-ounce) cans beer

2 1/2 cups chicken stock

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can kidney beans, drained

1 (16 ounce) can pinto beans, drained

2 red sweet peppers, seeded and cut into 1-inch dice

1 yellow sweet pepper, seeded and cut into 1-inch dice

1 square (1 ounce) unsweetened chocolate, grated

Salt

For garnish:

Sour cream

Tomato salsa or jalapeno salsa

Shredded sharp cheddar cheese

Chopped scallions or red onion

Tortilla chips (optional)

1. In a 6-quart pot over medium-high heat warm 2 tablespoons oil. Add the meat in batches to lightly brown it on both sides, about 4 minutes. Continue browning the meat and transfer to a side bowl.

2. Heat 3 tablespoons of the vegetable oil and saute the onions until softened, 3 to 5 minutes. Add the jalapeno chile, and saute for another minute. Add the garlic, oregano, cumin, coriander, cinnamon and chili powder, and stir until well combined.

3. Add the beer, chicken stock, tomatoes and reserved meat, and bring to a boil. Reduce the heat, cover partially and simmer, stirring occasionally, until the sauce is very slightly thickened, about 1 hour. Add the kidney and pinto beans to the chili mixture, and continue simmering, uncovered, for 30 more minutes. The sauce should be slightly thickened.

4. Meanwhile, in a medium skillet over medium heat, warm the remaining 2 tablespoons oil. Add the red and yellow peppers, and saute until slightly caramelized, about 7 to 10 minutes. Add the sauteed peppers, grated chocolate, and salt to taste to the chili, and stir until the chocolate is melted. Taste for seasoning.

5. To Serve: Ladle into large chili or pottery bowls. Serve the garnishes of sour cream, salsa, cheddar cheese and onions in small bowls for guests to add as desired.

Note: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)