When ready to cook, set the temperature to 225℉ and preheat, lid closed for 15 minutes
On the stovetop, heat a skillet over medium heat and add the dried chiles. Toast in dry pan, tossing occasionally until fragrant, about 5 minutes. Add a cup of the stock to the pan, it (should boil instantly) and then turn off the heat.
Transfer the chiles and stock to the jar of a blender along with the adobo chiles and their sauce. Close lid and allow the chiles to steam while you move on to the next steps.
Generously season the short ribs with salt and pepper. On stovetop, heat vegetable oil in large Dutch oven on high heat until very hot.
Sear the ribs on all sides until deeply browned (about 4 minutes per side). Do this in batches as to not over crowd the pan.
Once seared, remove ribs to board and cut into bite sized cubes. Cutting the ribs after searing results in less moisture loss allowing for a deeper sear and more tender meat. Set the meat aside.
Now would be a good time to blend the chiles with the stock. Blend on high until smooth and set aside. Lower heat to medium, and if necessary, add more oil to pan.
Sauté the onions for 5-7 minutes until softened, stirring occasionally. Add the garlic, chopped jalapeño, cinnamon stick, bay leaves, oregano, cumin and coriander and continue to stir for about a minute until the spices start to stick to the bottom of the pot.
Pour in beer and bring to a boil, scraping the bottom of the pan. Allow the beer to reduce by half and then stir in the blended chiles and stock.
Add the cut up short ribs back to the pot. Pour in stock until the meat is just barely covered. You may need to adjust the amount of stock used depending on the size of your Dutch oven.
Bring to a boil, and then carefully transfer the Dutch oven to the Traeger. Cook chili uncovered on grill for about 3 hours until the meat is extremely tender.
Stir in 4 or 5 torn up corn tortillas to help thicken the chili if desired.
Serve with cilantro, chopped onion, shredded cheese and lime. Enjoy!
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