Preheat the oven to 325.

Heat the olive oil in a large Dutch oven.

Sprinkle the ribs with salt and pepper on all sides. Sear ribs in the pan until golden brown, remove from the pan, set aside.

Low heat to medium, add the onions, cooking until starting to caramelize, about 15 minutes.

Add the onions, tomato paste, onion powder, garlic powder, cumin, smoked paprika, dried chili pod, chipotles and ¼ cup beer to a blender or food processor. Process until smooth.

Return the pot to heat, add the remaining beer, scraping to deglaze the pot.

Stir in the broth, chili paste mixture from the blender and beans. Add the ribs back in the pot.

Cover and cook in the oven for 3 hours or until the ribs are tender and falling off the bone.

Using two forks shred the ribs, remove any large pieces of fat and the bones.

Serve the chili topped with cilantro and cheese.