Serves 6

This hearty, meat-centric dish differs from non-Texan chili in that there are no beans or tomatoes. Here, use flavorful beef short ribs cooked on the bone. Before serving remove and discard tough connective tissue and chop meat into bite-size chunks. Garnish this bowl with your favorite toppings. Warm yourself from the inside out.

5 dried guajillo peppers

3 cups beef stock

2 tablespoons canola oil

5 pounds beef short ribs

Salt and pepper, to taste

1 large onion, chopped

5 cloves garlic, chopped

1 tablespoon ground black pepper

1 tablespoon ground cumin

2 tablespoons paprika

¼ teaspoon ground cloves

12 ounces beer

2 tablespoons Worcestershire sauce

3 tablespoons masa harina

¼ cup water

¼ small red onion, finely chopped

? cup chopped fresh cilantro

1. Set the oven at 325 degrees. Heat a large, heavy-bottomed pot fitted with a lid over medium heat. Add guajillo peppers, and toast for 1 minute on each side, gently pressing with a spatula. Remove chiles from pan and cool slightly. Remove and discard chile stems and seeds. In a small saucepan, heat 2 cups beef stock. Place the chiles in a blender and add hot beef stock. Soak until chiles are cool. Once cool, puree chiles until smooth.

2. In the same heavy-bottomed pot, heat canola oil over high heat. Season short ribs with salt and pepper. Working in batches, brown for 5 minutes on the meat side only. Transfer to a plate.

3. Add onions and garlic. Cook over medium heat for 7 minutes or until onions are soft and golden brown, stirring often. Stir in 1 tablespoon ground black pepper, cumin, paprika, and cloves. Cook for 1 minute. Add beer, Worcestershire sauce, remaining 1 cup beef stock, and pureed chiles. Stir.

4. Return short ribs to pot. Season with salt to taste. Bring liquid to a boil. Cover, and transfer to oven for 2½ hours.

5. Remove short ribs from liquid. When they are cool enough to handle, remove and discard bones as well as the tough connective tissue on the underside of the bone. Coarsely chop meat and return to pot. In a small bowl, whisk together masa harina and water. Stir masa harina slurry into chili. Simmer uncovered for 10 minutes, stirring occasionally.

6. Ladle into bowls. Garnish with red onion and cilantro. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com