I took the last of the salt and pepper ribs and added a can of pinto beans with their own liquid, gave the pot a good squeeze of that beer and chipotles in adobe bbq sauce, and let it simmer for a good while.I stripped the rib meat off the bones but I left just enough for the satisfaction of sucking the bone clean.
I get a little twist in my world when I need to describe this as chili mac because elbow mac is the only perfectly correct way to make this dish. Penne with ridges are first runner up and win the congeniality crown.Of course I made dogs. I decided to also serve those two sides. That pasta salad has seen the last of the big elbows unless I decide to visit the only store when I can find them. It’s just that the store is on the wrong side of the county. Every other thing that I need I can get buy going down the road the other way.