Smoked Short Rib Chili over Pappardelle

Total Time: 5 hours, 30 minutes

Number of servings: 6

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Ingredients

• 2 -15 oz cans Hormel Chili-No Beans
• 2 lbs beef short ribs
• 4 tablespoons oil
• 1 teaspoon whole cumin seeds
• 1 jalapeno pepper
• 1 ½ cups onion, chopped
• 1 ¼ cups green bell pepper, chopped
• 1 ½ cups celery, chopped
• 4 garlic cloves, minced
• 28 oz can San Marzano whole peeled tomatoes, snipped and undrained
• 1 whole large chipotle pepper in adobo, minced plus 1 tablespoon adobo sauce
• 1 pt 6 oz bottle Draft Cider, dark and dry variety (22oz total)
• 24 ounces dried Artisanal Papparadelle noodles, golden egg variety
• 12 ounces sour cream
• 18 pickled jalapeno slices
• 6 tablespoons fresh cilantro, minced

Instructions

1. Begin recipe by smoking the short ribs, jalapeno and cumin seeds in a smoker, either in an indoor stovetop or outdoor unit. I put the cumin seeds in a small metal mesh colander. Smoke for three hours or for as long as you can up to three hours . The longer the smoke time, the more intense the flavor.
2. While the short ribs are smoking, prep the onion, bell pepper, celery and garlic cloves. In a dutch oven, sauté the vegetables and garlic in 2 tablespoon of oil over medium high heat until translucent and tender. Remove from the dutch oven and set aside. Cut the tomatoes into smaller pieces and set aside.
3. When the short ribs, jalapeno and cumin seeds are finished smoking, heat 2 tablespoons of oil in the dutch oven over medium high heat and sear all sides of the short ribs until a golden crust has formed. Crush the cumin seeds using a mortar and pestle into a smooth powder. Mince the smoked jalapeno after removing the stem. Mince the chipotle pepper. (Remove some of the seeds as you mince the jalapeno and chipotle pepper if you want to reduce the heat.)
4. When the short ribs are seared, add the cooked vegetables, ground cumin seeds, tomatoes, cider, minced jalapeno and chipotle pepper. Bring the ingredients to a boil and then reduce to a simmer.
5. Cover the dutch oven and continue to simmer the short ribs on low heat until the meat freely falls off of the bones. This may take 2-2 ½ hours to simmer. (If your pot reduces to quickly and your liquid lowers, you can add a small amount of water as needed) During the last 30 minutes of cooking time, stir in the two cans of Hormel Chili.
6. Before serving, remove the bones and any tendon that does not cook away. Shred the meat apart and stir throughout the chili. Cook the egg noodles according to the instructions. Reserve about ½ cup of the pasta water before straining the noodles. In a large mixing bowl, stir together about 3/4 cup of the chili and some of the reserved pasta water. Add the cooked noodles and gently toss to coat. Divide pasta on to six plates, top each with the short rib chili then garnish with sour cream, three slices of pickled jalapeno and minced cilantro.

Notes