I want to make the Short Rib Chili gluten free. I am going to leave the stout out-- should i add anything else to make up for its absence? THanks!
Coffee and cocoa powder would work in its absence.
red wine would also work.
If you leave the stout out, who is going to know except you (and us) ! Yes, the taste might be slightly different, but then again you will not know since you have not made the recipe "with" stout.
A splash of a decent red is a good idea.
Personally I have never used stout to do short ribs - or coffee and cocoa (although that might give it a mexican mole' flair).