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Short Rib Chili Recipe

Short Rib Chili

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on April 21, 2012

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    OMG - the BEST chili I have ever put in my mouth. Made it today and used all the suggested toppings. My family gobbled it down. It is sooo filling - a little bit is all you need. Which is too bad 'cause I wanted more - just too filled up!

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  • on March 03, 2012

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    This is probably THE BEST Chile recipe in the Universe !!! The short ribs just make this sooo rich and they melt in your mouth. The coffee and the chocolate just add the finishing flavors to a perfectly spiced recipe. A little more heat could be added for my taste buds. Try it you will love it.

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  • on December 13, 2011

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    I made this 2 times and it is delicious. It is not spicy until you add the adobo from the cholos at the end. With the polenta, yum. Friends love it. I will keep making it.

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  • on October 26, 2011

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    Great deep, dark flavors. Warm, but not spicy - even my kids enjoyed it. Definitely need the polenta (which I'll make again with other dishes because the chili is soo rich. The shaved chocolate also adds a nice sweetness and depth of flavor.

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  • on October 23, 2011

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    It was good but I actually thought it was a little on the spicy side. I added Adobo. I don't think I will do that again.

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  • on October 22, 2011

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    Very rich sauce, but not really much of a chili con carne flavor - it was more like a mole sauce, & not very spicy. I loved the tender beef short ribs though & I served it with brown rice because my husband & I don't like polenta.

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  • on October 18, 2011

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    So totally amazing. We loved every bite of this. The dried chills were perfect with the espresso and chocolate. I made my own creamy polenta and it fit just right. Served it all up with sautéed spinach. I liked it with the ragu and polenta, but my husband didn't think it work. To each their own. The leftovers were even better somehow. This will for sure be in rotation in our home during fall/winter months.

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  • on October 11, 2011

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    I was really excited to see Giada use these different ingrediants. Dried chilis, Mexican oregano, black beans etc.... The dish was super easy to make and tasted yummy! I will have to agree the polenta is a must. If not polenta something. The chili on its own is to rich and not your everyday type chili you see.

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  • on October 11, 2011

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    This recipe is wonderful. Having never cooked short ribs or polenta, I was nervous about this recipe. But in the end really enjoyed cooking it and proud to serve to my husband and teenage son, who are never full. Also, reheated well as leftovers, which I just finished at work. Definitely saving this recipe.

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  • on October 11, 2011

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    perfect fall lunch or dinner, warms up fantastic!!

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