When Burger Jones opened, I told myself that one of these times, I was gonna order the short rib chili. It sounded awesome - chili, made with beef short ribs.

For my brother's birthday, we went to Burger Jones, and I was thinking that'd be the time. But the short rib chili has been downgraded to just chili. Part of the inevitable simplification of restaurant menus, I guess. The point is, if I wanted short rib chili, I was going to have to make my own.

My first attempt was riddled with difficulties, and we will not go into it here. But with a chili-themed potluck at work and boneless short ribs sitting in the freezer, I knew this weekend was ideal for a second attempt.

It's not quite there yet. I've got the technique nailed, now I need to adjust flavorings. What we have here is a bit too heavy on the tomato flavor, and not enough smoke or complexity. I think it needs more spices - either more chile powder if I want to bump up the heat as well, or maybe smoked paprika. I'm also wondering what chocolate would do to this, now that I think about it. Anyway, here's the version as it currently stands. This is a party-size recipe, making at least a gallon, and takes around four hours to make.

• 2.5 pounds beef short ribs
• 3 cups diced onion
• 2 cups mixed diced peppers - I used a mix of baby bells, poblanos, a cubanelle, and a jalapeno, all seeded and ribs removed.
• 1 head (4 tbsp) crushed garlic
• 1 tbsp smoked chile powder (I used New Mexico Red; ancho would also work, or chipotle for a much higher heat level)
• 1 tbsp ground cumin
• 1 tsp oregano
• 3 cups chicken stock
• 3 15 oz cans black beans, drained and rinsed
• 2 28 oz cans crushed tomato
• 2 14 oz cans diced tomato
• 1/4 cup fresh lime juice

PREP: Prep al vegetables before you start. You can deal with the canned products during the braising stage. Salt the meat liberally.

COOKING: Heat a large pot (5 qt or larger) over high heat. Add just enough vegetable oil to coat the bottom of the pan. Brown the short ribs on at least three of the four sides, for at least two minutes per side. Remove the short ribs.

Add the onions and peppers. Saute over medium heat until soft, adding a pinch or two of kosher salt. After about four minutes, add the garlic and cook for another minute.

At this point, add the ribs to the pot, along with any juices. Add the chile powder, cumin, oregano, and chicken stock. When the mixture is simmering, turn the heat to low, cover the pot, and simmer for two hours. The short ribs should be nice and tender at this point. Remove them and let them cool.

While the ribs cool, add the tomato and beans to the pot and bring the whole thing back to a simmer. Once the ribs are cool enough to cut, cut them into half-inch chunks or so - some of the meat will fall apart, and that's OK. Add the meat back into the chili, and simmer uncovered for another 45 minutes, stirring occasionally..

At this point, add the lime juice and simmer for another 15 minutes. Some good cheddar cheese would not be unwelcome when you serve it.