Short Rib Chili

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Terrific ! I have made this twice . Easy & wonderful. Here are some easy tips. Yes short ribs have gotten expensive so I tried this with a beautiful choice chuck roast from my favorite meat purveyor Costco. I cut the roast into large chunks the size of a short rib. Similar deep flavor of a short rib with less fat & waste due to no bones. $2.99 a pound!! I follow everything else exactly.i also like to DOUBLE the sauce recipe so I can add some as I reheat leftovers.I do serve it with a polenta that I add cheddar & my secret ingredient...a little cream cheese, Creamy & cheesy! I serve black beanc on the side along with cilantro,red onions, avocado crema, & queso fresco. Showstopper! Make it you won't be sorry!

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Wonderful. I added 1 bottle of dark ale to the mix. Otherwise, it was wonderful. Cut back on the number of chilis used. Still had a great flavor.

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Things to consider before embarking on this one: 1st, it's an expensive dish, between the meat & the chiles. 2nd, Giada stated that you don't have to worry about washing your hands after dealing with the chiles - this is NOT so! I just slightly rubbed one of my eyes after chopping the chiles - I was being cautious but even so I immediately felt the heat. I think it was careless of Giada not to caution people. Followed the recipe almost to a "T". My pkg of the NM chiles was 1.25oz, & that was plenty. + I removed every seed from all the chiles, & did not use any adobo sauce. It was plenty hot. -After simmering the chiles, it needed extra water to puree, as it was too thick. Other than that, no changes. It is very tasty, both my husband and I enjoyed it. The polenta was a perfect pairing. Neither of us thought the black beans were a must. It was thick enough on its own & had plenty of flavor before adding the beans, so I'd say it's up to you.

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Normally all of Giada's recipes earn 5 stars from me, but this one was a little diappointing. It only had one flavor note - heat. I did not add much of the adobo sauce because the chili was already too hot for me and I did not want to make it hotter. Maybe it was the chilis I used? I used the ones the recipe called for and even less of the Mexican chilis and it was still too hot. Next time I will cut back on the chilis in order to be able to add the adobo sauce which would give it sweetness and smokiness which I think this recipe needs. The polenta was good with this.

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So delicious I'm in the process of making it a second time. The first time I didn't see the instruction to remove the seeds from the New Mexico chilies. Holy cow was that some spicy but tasty chili. I also use beef shank instead that I cut up.

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Ok, I'm jumping the gun as I have just put this recipe in the oven. I can already tell it's a winner. The nose does not lie! Couldnt fine ancho chile, so I bought a fresh poblano and roasted it under the broiler. Whirled it up in blender with the other chilis. I found a combo of cayene and cocoa in the spice section of the grocery (who knew?? and am thinking of using that in place of the shaved chocolate. (I just can't leave a recipe alone!! Have to watch the heat level since hubby doesn't like spicy like I do. (Also have the adobo, but will most likely have to leave out- yes, hubby. We'll see what happens in a couple hours. None the less- this is a fun recipe to make. You're really cooking when you do this recipe. Love that!!

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This is soooo good I'd pay for it! Walk, don't run, to find some dried chilis at your nearby Mexican market. If they don't have these exact ones, ask the store clerk to help you chose one that is close. I had never had a clue what all of those dried chili packages were for in the store, but now I know why they are there!!! Takes a little bit of time, but worth all of the effort. The polenta is a nice accompaniment and so easy to make. Try it...You'll like it. I would double it -- making it again today. The 3 pounds of ribs barely fed us, and if you want some leftovers from a family of 4-5 dinner -- make it double.

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Solid recipe and ultimately very easy to make. The chilies may be difficult to find in some parts of the country so substitute where necessary; this is worth it. Depending upon the quality of the short ribs you use, they may render a lot of fat. This is definitely worth making the day ahead so you can cool it down in the fridge overnight and degrease the next day. And let's face it... when have you ever had chili that didn't taste better the next day? The polenta is a nice touch, especially with pureed corn cooked in. It provides a nice sweet base under the semi-spicy chili.

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A-M-A-Z-I-N-G!!! Used beef shank instead of short ribs, much meatier, and cooked them the day before to cut down on prep time the day of. Couldn't get the exact ingredients so had to sub a couple of pepper types. It was quite spicy because of this but as soon as I added the agave the heat was just perfect. It's related to the aloe plant and really cuts the heat. Hubby doesn't usually rave about southwest foods, but he couldn't get enough of this. Even offered to drive to Whole Foods on Friday to buy more beef shank so I can make it again next week. I would have never thought of combining polenta with chili but it was simply perfect. "That Giada really knows her stuff!!!!"..... that's a direct quote from hubby.

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Absolutely fantastic! The polenta with the chili is a perfect combo! Thank you Giada for once again hitting a GRAND SLAM! Chocolate & chili....who knew?