1 tbsp. canola oil
1 lb. boneless short ribs
2 tsp. ground cumin
1 tbsp. plus 1 tsp. chili powder
2 tsp. dried oregano
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
In 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.
To 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.
Slice short ribs into small pieces and add to pot. Let cook until beef is cooked through and chili has thickened, about 1 hour.
Serve chili with cheddar and jalapeños.
Note: commenters suggest doubling the meat.