A question about a recipe: Short Rib Chili

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).

red wine would also work.

Coffee and cocoa powder would work in its absence.