Black Bean and Short Rib Chili

Black Bean and Short Rib Chili
Yield: 6 servings
Prep Time: 15 minutes
Slow Cook Time: 4-5 hours on low or 2-3 hours on high

Nonstick cooking spray 
3 pounds boneless short ribs, cut into 1-inch cubes
1 teaspoon sea salt
½ teaspoon black pepper
1 (15 ounce) can black beans
1 large sweet yellow onion, finely diced
3 cloves garlic, finely minced 
6 cups beef broth
1 bottle gluten-free beer 
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
½ teaspoon ground coriander
½ cup masa harina
¼ cup chopped bittersweet chocolate
1 avocado, finely chopped, for garnish 
1 tablespoon lime juice

1. Spray a 7-quart slow cooker with nonstick spray. Place the cut short rib pieces into the slow cooker and season with sea salt and pepper. Top the short rib pieces with the black beans, chopped onion and minced garlic. 
2. In a medium-sized mixing bowl, whisk together the beef broth, gluten-free beer, cumin, cinnamon, chili powder, and coriander. Whisk in the masa harina and then pour the mixture over the top of the short ribs. 
3. Cover the slow cooker and cook for 4 to 5 hours on low or 2 to 3 hours on high.
4. Chop the avocado and place in a small bowl. Toss with lime juice. Cover and refrigerate until ready to serve.
5. Carefully open the lid of the slow cooker and remove the short rib pieces. Remove the bones and shred the pieces of meat. Discard bones and return shredded meat back into the slow cooker. Add the bittersweet chocolate into the short rib chili and stir until the chocolate fully melts. 
6. Season the chili to taste with salt. Ladle into serving bowls and garnish with chopped avocado and lime mixture.