Short Rib Chili

INGREDIENTS

• 1 small onion, halved, unpeeled
• diced fresh avocado
• thinly sliced radishes
• 2 cups boiling water
• sour cream
• Kosher or sea salt
• fresh cilantro leaves
• grapeseed or other neutral oil
• 1 teaspoon coarse salt
• 1 tablespoon dried marjoram or Mexican oregano
• 2 cups diced yellow onion
• quick pickled red onion
• 2 large cloves garlic, peeled and smashed
• 2 dried ancho chiles
• 1/2 cup crushed tortilla chips
• 1 tablespoon cocoa powder (I used Valrhona)
• 1 tablespoon whole coriander seeds
• 1 28 oz. can fire roasted tomatoes with juice, gently crushed
• 1/2 teaspoon chipotle powder
• 1 tablespoon whole cumin seeds
• 1/2 pound dried small red beans
• 1 cup chocolate stout (I used Brooklyn Brewery's Black Chocolate Stout)
• 1/2 teaspoon ground cinnamon
• tortilla chips or warm tortillas
• 2 dried guajillo chiles
• grated sharp cheddar or jack cheese
• your favorite hot pepper sauce
• 2.5 cups water
• 1 whole fire-roasted red bell pepper
• 1 bay leaf
• juice of one lime
• 1 tablespoon double-concentrated tomato paste
• 1.5 pounds boneless beef short ribs, trimmed
• fresh or pickled jalapeno peppers