Ingredients

1 tbsp. canola oil

1 lb. boneless short ribs

2 tsp. ground cumin

1 tbsp. plus 1 tsp. chili powder

2 tsp. dried oregano

kosher salt

1 large onion, diced

1 jalapeño, chopped

1 tsp. garlic powder

2 tbsp. tomato paste

1 15-oz. can diced tomatoes

4 c. low-sodium chicken broth

1 12-oz. bottle lager (such as Negro Modelo)

3 large sweet potatoes, chopped

Shredded cheddar, for garnish

Sliced jalapeño, for garnish

Preparation

Step 1In a large pot or Dutch oven over medium-high heat, heat oil. Rub short ribs with cumin, 1 tablespoon chili powder, and oregano and season with salt. Add to pot and sear 5 minutes per side, then transfer to a plate.Step 2To pot, add onion, jalapeño, garlic powder, and remaining teaspoon chili powder and cook until tender, 6 minutes. Add tomato paste and stir, 1 minute, then add diced tomatoes, chicken broth, beer, and sweet potatoes and bring to a boil. Reduce heat and simmer.Step 3Slice short ribs into small pieces and add to pot. Let cook until beef is cooked through and chili has thickened, about 1 hour.Step 4Serve chili with cheddar and jalapeños.