• Soak the beans the night before in plenty of cold water and let sit out overnight, covered.
  

For the Short Rib Braise

• Season the short ribs with the ½ tsp of salt. Sprinkle the flour over all sides of the meat. Dust off any excess flour.
  
• Get 1 tbsp of veg oil very hot (almost smoking) in a cast iron pan and sear the beef until all sides are beautifully browned.
  
• Deglaze the pan with the red wine. Bring to a boil. Add the beef stock bring to a boil.
  
• Add the short ribs and everything from the "short rib braise" section to the instant pot. Close the lid and pressure cook for 40 minutes on high. Let it sit for 10 minutes after the timer goes off. (NR 10 minutes).

  While this is cooking, prepare the umami butter, the crème fraîche and the rest of the ingredients for the chili.

Make the Umami Butter

• Mix all of the ingredients together for the "umami butter" in a small bowl and mix with a spoon. Cover the bowl with plastic wrap and refrigerate.
  

Make the Lime + Black Pepper Crème Fraîche

• Zest the whole lime and juice half of it into the crème fraîche. Microplane the ½ clove of garlic into the bowl. Add the rest of the ingredients and mix well. Cover and refrigerate for later.
  

Making the Chili

• Prepare the ingredients for the chili like in the picture below. Small dice the onions and garlic, drain the beans from the soaking water, small dice the tomatoes and pickled peppers, measure the spices and slice the chili finely.

  If using the ancho chili (not pictured below) - heat the dried chili in a small amount of oil in a cast iron pan until it swells like a balloon. Let this cool, remove the seeds and chop roughly. Add this with spices.
  
• Once the short rib is ready, release the pressure and let the short rib cool in the broth at least 30 minutes.
  
• Once the short ribs are cool enough to handle, remove them from the broth and save the liquid. Shred with a fork and remove any excess fat. You can also cut the meat with a knife if you like.
  
• Sauté the onions, garlic and green chili together using the sauté function on the instant pot. About 5 minutes.
  
• Add the spices and tomato paste and cook for 1 minute, stirring frequently.
  
• Add the rest of the ingredients for the chili, including the shredded meat and all the short rib braising liquid. Make sure that it is not filled more than halfway full in the instant pot, otherwise it could explode.

  Depending on the size of your instant pot you may have to do two batches. If so, divide this mixture in half and pressure-cook in batches.

  Close the lid and set the timer for 20 minutes at high pressure. Let sit for 10 minutes and release the rest of the pressure manually.
  
• To thicken the chili, pour off the excess chili liquid into a tall container for blending. Using a hand blender, blend this liquid with the tortilla chips to thicken. Add this thickened mixture back to the chili.
  
• Bring the chili back up to a boil in your instant pot (if it fits), or in a large pot.

  Turn off the heat and stir in all of the umami butter. Taste. If you want more heat add more ground cayenne.

  Finish with a squeeze of fresh lime juice and garnish with the lime crème fraîche. Enjoy with some tortilla chips and a cold beer.