Short Rib Chili

Ingredients

Chili

• 3 1/2 pounds WWC boneless beef short ribs, trimmed and cut into 1-inch cubes
• 2 tablespoons canola oil
• 5 teaspoons kosher salt, divided, plus more to taste
• 2 1/2 teaspoons black pepper, divided, plus more to taste
• 1 medium red onion, finely chopped (about 2 1/4 cups)
• 2 jalapeño chiles, stemmed, seeded, and finely chopped (about 1/2 cup)
• 10 garlic cloves, finely chopped
• 1/2 cup tomato paste
• 1/4 cup ancho chile powder
• 1 to 2 chipotle chiles in adobo sauce, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 cups dry red wine
• 1 (28-ounce) can crushed tomatoes
• 3 cups lower-sodium chicken broth

Pickled Red Onion

• 1 small red onion, thinly sliced lengthwise (about 2 1/2 cups)
• 1 cup distilled white vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt

Steps

The Chili

• Heat oil in a large enameled Dutch oven over medium-high. Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl. Working in 3 batches, add beef to hot oil and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. 
• Using a slotted spoon, transfer beef to a medium bowl.
• Add chopped onion, jalapeños, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to drippings in the Dutch oven. 
• Cook over medium, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in tomato paste, chili powder, chipotles, oregano, cumin, and coriander; cook, stirring constantly, until mixture is fragrant and vegetables are evenly coated, 1 to 2 minutes. 
• Add wine; cook, scraping up browned bits from bottom of Dutch oven, until liquid is slightly reduced, about 2 minutes. Add crushed tomatoes and broth; bring mixture to a simmer over medium-high. Stir in beef and any juices in a bowl.
• Reduce heat to low; cover and simmer, stirring occasionally, until beef is very tender, 2 hours and 30 minutes to 3 hours, uncovering during the final 30 minutes of cooking time. Season with additional salt and black pepper to taste.

The Pickled Red Onion

• While chili cooks, place sliced red onion in a medium-size heatproof bowl; set aside. 
• Combine vinegar, 1 cup water, sugar, and salt in a small saucepan. Bring to a boil over medium-high, stirring often to dissolve sugar. 
• Pour hot vinegar mixture over onion, pressing onion pieces with a spoon to keep submerged.
•  Let stand at room temperature for 10 minutes. Cover and chill for at least 1 hour or up to 3 days.
• Serve chili topped with queso fresco, cilantro, and drained pickled onion