Short Rib Chili

I was watching one of my favorite channels.....FOOD NETWORK and Giada De Laurentis was making short rib chili and I was like omg why haven't I tried doing this. I read her recipe and adjusted some ingredients in her recipe to make it better fit me and my family. I hope you enjoy because we did!!! And Happy New Year!! 

INGREDIENTS:

SHORT RIB CHILI:

3 pounds bone-in short ribs
Hawaiian course salt or Kosher and pepper,
1/4 cup +1 tblsp extra virgin olive oil
1 yellow onion, diced
6 cloves garlic, chopped
2 teaspoons cumin
2 teaspoons oregano
1 tablespoons unsweetened cocoa
2-1/2 cups beef stock, 
6 dried ancho chilis, stemmed and seeded
2 (15 ounce) cans fire roasted diced tomatoes

Fresh parsley(garnish)

CHEESY POLENTA:

2 cups whole milk
2 cups chicken broth
1-1/2 teaspoons kosher salt
1 cup polenta....yellow grits
ground pepper
4 tablespoons unsalted butter
4 ounces sharp shredded cheese

DIRECTIONS: 
Preheat oven to 325 degrees. 

Heavily salt and pepper the short ribs.

In a large heavy pot add the EVOO and set over medium high heat. Once the oil is hot add in the short ribs. Only cook a few pieces at a time so you don't crowd the pan. Sear each side until browned, they won't be cooked through. SEARING: "carmelizes outside to keep juices in". Set the short ribs aside in a bowl. 

When all the meat has been cooked lower the heat to medium and add in onion. Saute the onion until it starts to get translucent. Add in garlic and cook until you start to smell it. 

Add in 1 tblsp of EVOO, cumin, oregano, cocoa powder and simmer on low while you prepare the chili mixture. 

In a blender or food processor(which I used) add 1/2 cup beef stock, dried chilies and 1 can fire roasted tomatoes. Process on high until smooth with no traces of dried anchos. 

Pour mixture into the pot. Add in the remaining 2 cups beef stock and remaining can of fire roasted tomatoes. Stir together. 

Add ribs back to the pot and don't forget the drippings with it. 

Turn on medium high and bring to a boil....watch your pot so it doesn't burn. Once boiling cover and cook in the oven for 3 hours. 

After 3 hours remove the pot from the oven and remove meat. It should be so tender that it falls off the bones. Remove any of the bones and pieces of fat. Shred the rest of the meat. 

You will see oil go to the surface of the pot. Carefully skim the surface to remove as much as you can. Add in the meat. Gently simmer on the stove until the mixture is warmed.

Serve over cheesy polenta and sprinkle with parsley. 

CHEESY POLENTA:

In a large high sided skillet add stock, milk and salt. Bring to a boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick and creamy. 

Remove from heat and stir in pepper, butter and cheese. Serve with chili.