Short Rib Chili (Giada De Laurentiis) Recipe

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Short Rib Chili (Giada De Laurentiis)
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  1. Preheat the oven to 325 degrees F.
  2. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
  3. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
  4. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
  5. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
  6. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
  7. Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
  8. Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
  9. Creamy Corn Polenta:
  10. Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 249103.97 Kcal (1042949 kJ)
Calories from fat 134921.22 Kcal
% Daily Value*
Total Fat 14991.25g 23063%
Cholesterol 17.14mg 6%
Sodium 593.16mg 25%
Potassium 2243.44mg 48%
Total Carbs 116.17g 39%
Sugars 2731.96g 10928%
Dietary Fiber 26.93g 108%
Protein 33.27g 67%
Vitamin C 8.8mg 15%
Vitamin A 1.4mg 47%
Iron 8mg 45%
Calcium 254.9mg 25%
Amount Per 100 g
Calories 29479.34 Kcal (123424 kJ)
Calories from fat 15966.78 Kcal
% Daily Value*
Total Fat 1774.09g 23063%
Cholesterol 2.03mg 6%
Sodium 70.2mg 25%
Potassium 265.49mg 48%
Total Carbs 13.75g 39%
Sugars 323.3g 10928%
Dietary Fiber 3.19g 108%
Protein 3.94g 67%
Vitamin C 1mg 15%
Vitamin A 0.2mg 47%
Iron 0.9mg 45%
Calcium 30.2mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6230.5
  • 3868

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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