2 each dried ancho chili peppers
3 lbs boneless beef short ribs
1 1/2 tsps salt and pepper
2 Tbsps vegetable oil
2 Tbsps butter
2 each onions, sliced
3 each cloves garlic, thinly sliced
1/3 cup tomato paste
1 1/2 cups reduced-sodium beef broth
1/2 cup brewed coffee
1/4 cup brown sugar
1/4 cup ketchup
2 Tbsps cider vinegar
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
4 each bay leaves
1 can pinto beans, drained and rinsed
12 oz Skinner® Extra Wide Egg Noodles
1 cup shredded aged Cheddar cheese

Cooking Directions:

  1. Place chili peppers in small heatproof bowl; pour in enough boiling water to cover. Let stand for about 30 minutes or until softened; drain, reserving 1/4 cup of the soaking liquid. Scrape out seeds from chili peppers and discard. Transfer peppers and reserved cooking liquid to blender or food processor; purée until smooth. Set aside.


  2. Preheat oven to 325°F. Pat short ribs dry with paper towel. Season with salt and pepper. Heat oil in Dutch oven set over medium heat; cook short ribs, in batches, for 8 to 10 minutes or until browned all over. Transfer to plate.


  3. Melt butter in Dutch oven set over medium heat; cook onions and garlic for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in broth, puréed chili peppers, coffee, brown sugar, ketchup, cider vinegar, mustard, Worcestershire sauce and bay leaves; bring to boil.


  4. Return short ribs to Dutch oven; cover and transfer to oven. Bake for 2 hours; stir in beans. Bake for 1 to 1 1/2 hours or until meat is very tender. Discard bay leaves.


  5. Transfer short ribs to bowl. Let cool slightly; shred, using 2 forks. Return meat to Dutch oven; toss with sauce. Keep warm.


  6. Meanwhile, cook noodles according to package directions; drain, reserving 1/4 cup cooking liquid. Add noodles and reserved cooking liquid to Dutch oven, tossing until well coated. Divide among bowls; serve with Cheddar on the side.


• Toast ancho chili peppers in a hot dry pan for a few minutes or until smoky before soaking if desired.

• Serve with pickled red onions and avocado if desired.