Short rib chili
Giada De Laurentiis
I love recipes. But I never recommend any I’ve never tried myself. This one? I’ve made it twice & it’s a new staple in my recipe book.
This chili is amazing. How good? Slap ‘yo momma, eat in silence and moan chili. Ask your husband/boyfriend/anyone for something you want immediately after consumption for instant proof.
Ingredients
- 3 pounds meaty short ribs with bone (EDIT: I used flank steak the 2nd time, just as good)
- 1 teaspoon (or more) kosher salt
- 1 teaspoon (or more) freshly ground black pepper
- 1 2-ounce package dried New Mexico chilies (about 8), stemmed, seeded, cut or torn into pieces
- 2 large dried ancho chilies, stemmed, seeded, cut or torn into pieces
- 1 1/2 cups water
- 1/4 cup extra virgin olive oil
- 1 large red onion, chopped (EDIT: I used yellow)
- 6 large garlic cloves, chopped
- 1 tablespoon freshly ground cumin
- 1 tablespoon dried Mexican oregano (EDIT: I didn’t have this, used regular oregano)
- 1 cup beef broth (preferably organic)
- 2 tablespoons dark agave
- 1 teaspoon instant espresso coffee (EDIT: I used regular ground coffee)
- 1 15- to 16-ounce can black beans, rinsed, drained (EDIT: I once used black, once used chili beans in mild sauce, both were excellent)
- Adobo sauce from can of chipotle chilies (optional)
- Chopped green onions
- Coarsely grated bittersweet chocolate (like Lindt) (EDIT: I didn’t use this)
- Garnishes (such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos)
- Creamy corn polenta (see recipe below) (EDIT: I used grits cooked in beef broth)
- Addition: I also added 2-3 tablespoons of chili powder with other spices. Also threw in a can of green chilies and 6 oz. tomato sauce)
Preparation
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 New Mexico chilies, ancho chilies, and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover; reduce heat to medium-low and simmer until chilies are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until chili puree is smooth.
Heat oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, about 5 to 6 minutes per batch, transferring short ribs to a bowl each time. Add chopped red onion and garlic to drippings in pot. Sauté until onions soften, about 5 minutes. Mix in cumin and oregano. Add chili puree from blender, broth, agave, and espresso; stir to blend. Return short ribs and any juices from bowl to pot; stir to coat. Bring to simmer. Cover and place pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
Tilt pot. Spoon off and discard any fat that rises to surface and pools at lower end. Using tongs, transfer ribs and any loose bones to a rimmed baking sheet. Carefully cut membrane off each piece of meat (try to cut away only the membrane not any meat). Discard membranes and all bones. Cut meat into small (scant 1/2 inch) cubes. Return meat to sauce in pot. Mix in black beans. Season chili with about 1/4 teaspoon each of additional salt and pepper. If desired, add adobo sauce by teaspoonfuls to increase the spiciness. Transfer chili to a large bowl. Sprinkle with green onions.
Spoon polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with garnishes.
NOTE: I like my chili a little hotter than most. I’m a fan of Tabasco Smoky Chipotle hot sauce. It’s hot, but it’s smoky and full of flavor: perfect in chili.
Cook Time: about 2 hours 45 minutes
Inactive Prep Time: 20 minutes
Prep Time: about 45 minutes
Serving Size
Serves 4 to 6
