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Short Rib Chili Recipe

Short Rib Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 21-23 of 23

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  • on October 09, 2011

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    This chili was awesome!! I omitted the espresso powder, agave, black beans and adobo and added 1T of cocoa powder and 1T cayenne powder. Also, my local grocery store had ancho chilies, chipotle chilies and some type of Brazilian chili, (can't remember the name, so I just used 10 ancho chilies. It was awesome and well worth the wait. Not too hard to make either.

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  • on October 09, 2011

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    Tasty for sure! The only thing I would be careful about is the amount of fat that renders from the short ribs. I drained almost all of the grease from my cast iron and enamel dutch oven after frying the short ribs...after 2/12 hours in the oven the ribs gave up a ton of fat. Next time I might try a big chuck roast with excess fat removed instead of short ribs. Think it will work?

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  • on October 09, 2011

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    Outrageous flavor! It was so good my husband was talking about it this morning. The chilies made it so rich in flavor and we did add the adobe sauce for some spice. I just fork shredded the meat-too melt in your mouth tender to cube. My daughter thought the idea of the shaved chocolate over it was crazy, but she tried it and loved it. I also made the cornbread and polenta and we used both--crumbled the corn bread over the top.
    Note: I have tried and loved every recipe Giada has used short ribs. She is the only chef I know who has such creative and delicious uses for short ribs other than just cooking them in some form of sauce. Thank you and looking forward to more.

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