Short Rib Chili (Giada De Laurentiis) Recipe

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Ingredients:

Serving

3 lb meaty short ribs, with bone
kosher salt and freshly ground black pepper
1 2- oz package dried new mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
1/4 cup extra-virgin olive oil
6 large cloves garlic, chopped
1 large red onion, chopped
1 tbsp freshly ground cumin
1 tbsp dried mexican oregano
1 cup beef broth (preferably organic )
2 tbsp dark agave
1 tsp instant espresso coffee
1 15 to 16-oz can black beans, rinsed and drained
adobo sauce , from can of chipotle chiles , optional
chopped green onions
creamy corn polenta , recipe follows
coarsely grated bittersweet chocolate , such as lindt
garnishes, such as lime wedges, sour cream , chopped cooked bacon, chopped red and/or green jalapenos
2 1/2 cups low-salt chicken broth (preferably organic )
2 tbsp unsalted butter
kosher salt
1 cup polenta ( italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Directions:

Preheat the oven to 325 degrees F.
Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Creamy Corn Polenta:
Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	249103.97 Kcal (1042949 kJ)
Calories from fat	134921.22 Kcal
		% Daily Value*
Total Fat	14991.25g	23063%
Cholesterol	17.14mg	6%
Sodium	593.16mg	25%
Potassium	2243.44mg	48%
Total Carbs	116.17g	39%
Sugars	2731.96g	10928%
Dietary Fiber	26.93g	108%
Protein	33.27g	67%
Vitamin C	8.8mg	15%
Vitamin A	1.4mg	47%
Iron	8mg	45%
Calcium	254.9mg	25%

Amount Per 100 g
Calories	29479.34 Kcal (123424 kJ)
Calories from fat	15966.78 Kcal
		% Daily Value*
Total Fat	1774.09g	23063%
Cholesterol	2.03mg	6%
Sodium	70.2mg	25%
Potassium	265.49mg	48%
Total Carbs	13.75g	39%
Sugars	323.3g	10928%
Dietary Fiber	3.19g	108%
Protein	3.94g	67%
Vitamin C	1mg	15%
Vitamin A	0.2mg	47%
Iron	0.9mg	45%
Calcium	30.2mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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