Short Rib Chili

• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons fennel seed
• 2–3 tablespoons extra virgin olive oil (or ghee)
• 3 lbs beef short ribs (English cut)
• 2 cups beef broth
• 1 cup celery, finely chopped
• 1 cup carrots, finely chopped
• 3/4 cup leeks, finely chopped
• 9 oz tomato paste
• 1 (15oz) can diced tomatoes, don’t drain
• 1/4 cup red wine (or pomegranate juice)
• 3 teaspoons garlic, minced
• 1 1/2 teaspoons dried oregano leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon smoked paprika (or regular paprika)
• 1 tablespoon dried basil leaves
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• 1 (15oz) can red kidney beans, drained and rinsed
• 8oz baby bella mushrooms, roughly chopped (optional)
• 1 (28 oz) can whole tomatoes, not drained
• 3 tablespoons chili powder (more to taste)
• 1 teaspoon coconut sugar

Horseradish Sour Cream

• 4 tablespoons sour cream (dairy-free or regular)
• 3 tablespoons prepared horseradish