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1. Preheat oven to 325 F.
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2. Heat olive oil in a large oven-safe pot over medium-high heat until oil shimmers.
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3. Season the short ribs with salt and pepper. Be generous-you want the seasoning to help create a nice crust on the meat! Add short ribs to the hot oil and sear for 3-4 minutes on each side, until a nice brown crust has formed. Remove seared short ribs to a separate plate and set aside, leaving the oil and drippings in the pot over medium heat.
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4. Add garlic and onion to oil and saute for 2-3 minutes until onions are translucent. Add salt and pepper to taste, then add chili powder and stir.
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5. Add balsamic vinegar to onion mixture and stir to combine.
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6. Add beer into the pot to deglaze it. Scrape any browned bits off the bottom and stir to incorporate all ingredients.
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7. Add crushed tomatoes and stir to incorporate. Remove pot from heat.
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8. Add seared short ribs to pot. Nestle each short rib piece into the sauce and give them a little room to breathe. Cover pot and place in a 325 F oven for 3-5 hours.
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9. When at least 3 hours have passed, remove pot from oven. Use tongs or two forks to pull apart short ribs-they should be practically falling apart in the braising liquid, so they should be easy to shred.
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10. Place pot over a burner on low heat. Add white and black beans into the chili and stir to combine. Bring chili to a simmer and cook for 15-25 minutes until beans have warmed through. Taste chili and add seasoning as necessary. If you want to make it a little spicier, you can always add more chili powder in addition to salt and pepper.
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11. Ladle chili into bowls. Top with a dollop of Greek yogurt, a handful of shredded cheese and a few pinches of cilantro. Serve immediately.
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Notes:
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1. A dark stout added great depth of flavor to this chili, but you could use any type of beer you'd like! Use a lighter pilsner if you're not big on the beer taste, or go for a hoppy IPA to mix it up a bit.
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2. I used white and black beans because that's what I had on hand. Feel free to substitute kidney beans or even sweet corn depending on what you have in your pantry!
