Step 1

Heat oven to 325 degrees Fahrenheit.

Step 2

Heat canola oil in a large Dutch Oven (we love our Le Creuset) over medium-high heat.

Step 3

Generously salt all sides of your short ribs.

Step 4

Add short ribs to the hot oil. Sear 3-4 minutes per side until browned.

Step 5

Remove browned short ribs to a plate and set aside.

Step 6

Return pot to stove over medium-high heat, leaving any oil or fat left from searing your short ribs in the pot.

Step 7

Add onion and garlic. Sauté 2-3 minutes until garlic is fragrant and onions are translucent.

Step 8

Add salt and pepper to taste.

Step 9

Add chili powder to onion mixture and stir to combine.

Step 10

Add balsamic vinegar to onion mixture and stir to combine.

Step 11

Add beer to pot to deglaze the pan. Scrape any browned bits off the bottom and stir to incorporate all ingredients.

Step 12

Add crushed tomatoes and stir to incorporate. Add another pinch of salt and pepper. Turn off the heat.

Step 13

Return seared short ribs to pot. Nestle each short rib into the sauce and give them a little room to breathe.

Step 14

Cover Dutch oven with the lid and place in a 325 degree oven for 4-5 hours.

Step 15

Remove pot from oven. Use tongs or two forks to shred short ribs. (Ribs should be practically falling apart in the braising liquid. If they’re still tough, return to oven for 30 minutes or until short ribs pull apart easily).

Step 16

Add white beans and black beans to chili. Stir to combine.

Step 17

Taste chili and add salt and pepper as necessary.

Step 18

Ladle chili into bowls, top with your favorite toppings, and serve immediately.