Short Rib Chili

foodnetwork.com

allebull

Giada

3 pounds meaty short ribs, with bone

Kosher salt and freshly ground black pepper

One 2-ounce 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

¼ cup extra-virgin olive oil

6 large cloves garlic, chopped

1 large red onion, chopped

1 tablespoon freshly ground cumin

1 tablespoon dried Mexican oregano

1 cup beef broth (preferably organic)

2 tablespoons dark agave

1 teaspoon instant espresso coffee

One 15- to 16-ounce 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

subheading: Creamy Corn Polenta:

2 ½ cups low-salt chicken broth (preferably organic)

2 tablespoons unsalted butter

Kosher salt

1 cup polenta (Italian cornmeal) or regular cornmeal

1 cup frozen corn kernels, thawed

Directions at foodnetwork.com

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