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1
Preheat the oven to 325 degrees F.
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2
Arrange the short ribs on a large sheet of foil.
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3
Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
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4
Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat.
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5
Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes.
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6
Transfer the mixture to a blender.
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7
Holding the top on firmly, blend until the chile puree is smooth.
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8
Heat the oil in a large pot over medium-high heat.
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9
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.
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10
Add the garlic and red onions to the drippings in the pot.
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11
Saute until the onions soften, about 5 minutes.
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12
Mix in the cumin and oregano.
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13
Add the chile puree from the blender, the broth, agave, and espresso; stir to blend.
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14
Return the short ribs and any juices from the bowl to the pot; stir to coat.
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15
Bring to a simmer.
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16
Cover and place the pot in the oven.
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17
Braise until the ribs are very tender, about 2 hours 30 minutes.
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18
Tilt the pot.
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19
Spoon off and discard any fat that rises to the surface and pools at the lower end.
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20
Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet.
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21
Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat).
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22
Discard the membranes and all bones.
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23
Cut the meat into small (scant 1/2-inch) cubes.
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24
Return the meat to the sauce in the pot.
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25
Mix in the black beans.
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26
Season the chili with about 1/4 teaspoon each of salt and pepper.
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27
If desired, add the adobo sauce by teaspoonfuls to increase the spiciness.
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28
Transfer the chili to a large bowl.
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29
Sprinkle with the green onions.
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30
Spoon the Creamy Corn Polenta into deep bowls.
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31
Ladle chili over.
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32
Sprinkle generously with chocolate.
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33
Serve with the garnishes.
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34
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole.
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35
Warm corn tortillas are wonderful to serve alongside.
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36
And leftovers make great soft tacos.
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37
Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat.
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38
Gradually whisk in the polenta.
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39
Continue to whisk until the polenta begins to thicken, 2 to 3 minutes.
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40
Reduce the heat to low.
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41
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.
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42
Blend the corn in a mini processor until a coarse puree forms.
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43
Stir the corn puree into the polenta.
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44
Season with more salt if desired.
