When I’m looking for comfort food, one of the first things that comes to mind is short ribs. As I joked this weekend, when people are prepping for hurricanes and blizzards and stocking up on eggs, milk and bread, I’m looking for shortribs and other fab ingredients for the slow cooker.
I’m still mastering the “perfect” chili recipe but I figured that a short rib chili might be a nice variation from the norm. This recipe does not disappoint – the complex flavors hit all the right notes. I did not have New Mexico chilis on hand but since I wasn’t a fan of super spicy foods I figured I would play with the fruitier Ancho chili which I have come to love and add a bit of chipotle puree that I keep in the freezer. The short ribs were meaty and I don’t think I could ever go the way of a supermarket short rib again after what I got from Espositos. The distinct hit of espresso in the background just added to the flavor and coupled with some shavings of bittersweet chocolate on top and my own take on a creamy asiago corn polenta, it was comfort food at its finest.
Gather Your Ingredients
Aren’t These Short Ribs Gorgeous?
Ahhhh – the Ancho Chili
Time To Add The Chili Puree To The Onion Mixture
Braising At Its Finest
The End Result – who knew chocolate, espresso and chili could make a fine marriage of flavors?
[mpprecipe-recipe:298]
