Celebrate chili with Giada’s 2 favorite recipes

Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring New Mexico chilies, ancho chilies, and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover; reduce heat to medium-low and simmer until chilies are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until chili puree is smooth.

Heat oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, about 5 to 6 minutes per batch, transferring short ribs to a bowl each time. Add chopped red onion and garlic to drippings in pot. Sauté until onions soften, about 5 minutes. Mix in cumin and oregano. Add chili puree from blender, broth, agave, and espresso; stir to blend. Return short ribs and any juices from bowl to pot; stir to coat. Bring to simmer. Cover and place pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.

Tilt pot. Spoon off and discard any fat that rises to surface and pools at lower end. Using tongs, transfer ribs and any loose bones to a rimmed baking sheet. Carefully cut membrane off each piece of meat (try to cut away only the membrane not any meat). Discard membranes and all bones. Cut meat into small (scant 1/2 inch) cubes. Return meat to sauce in pot. Mix in black beans. Season chili with about 1/4 teaspoon each of additional salt and pepper. If desired, add adobo sauce by teaspoonfuls to increase the spiciness. Transfer chili to a large bowl. Sprinkle with green onions.

Spoon polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with garnishes.

Cook Time: about 2 hours 45 minutes

Inactive Prep Time: 20 minutes

Prep Time: about 45 minutes

Bring broth, water, butter, and 1 teaspoon salt to a boil in a heavy large saucepan over high heat. Gradually whisk in polenta. Continue to whisk until polenta begin to thicken, 2 to 3 minutes. Reduce heat to low. Cover and cook until polenta is very thick and tender, stirring often with flat-bottom spoon or heat-proof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir corn puree into polenta. Season to taste with more salt, if desired.

Heat the oil in a heavy large pot over medium heat. Add the poblanos, yam, potato, chopped onion, tomatillos, and garlic. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add hominy with juices from cans, and broth and bring chili to simmer. Place can of diced green chilies in processor. Using tongs, transfer strips of poblano chile from pot to processor; blend until just smooth. Scrape chili sauce into pot.

Cover and simmer chili 20 minutes. Uncover and simmer until potato and yam are tender and chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired. Ladle chili into bowls. Serve with garnishes and corn bread.

Cook Time: about 50 minutes

Inactive Prep Time: 20 minutes

Prep Time: about 40 minutes

Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9x9x2-inch metal baking pan.

Blend the first 6 ingredients in a processor 5 seconds. Add the butter. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk buttermilk, eggs, and sour cream in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened.

Scrape the batter into the prepared pan. Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.