50 Recipes: #8, braised chile-spiced short ribs with black beans

[nonelvis]

I've been dying to make this recipe ever since this issue of Gourmet arrived, and I finally got around to it today. It tastes really good, but I think it would be even better if I used large chunks of stew meat instead of the short ribs, and added the cooked beans to the dish for the last hour or so.

The leftovers are cooling in the fridge, waiting to be turned into what I suspect will be the world's greatest quesadillas later this week.