Beginner Dry Rub Smoked Pork Ribs

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For Slow Cooker Chili –  2 onions minced – 2 red peppers stemmed seeded and minced –  ¼ cup chili powder –  3 tbs vegetable oil – 5 garlic cloves minced – 1 tbs ground cumin –  1 tbs dried oregano – 4 cups chicken broth –  1 ½ cups water – 1 lbs dried navy beans rinsed and picked over –  1 lbs kielbasa sausage cut into ½″ slices – 8 oz andouille sausage

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– 2 tbs soy sauce – 1 tbs brown sugar –  1 tbs minced chipotle in adobo sauce – 1 tsp  liquid smoke –  2 bay leaves –  salt and pepper Garish – 3 scallions

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Prep the veggies 1. In a large microwave safe bowl, add the onions, red peppers, chili powder, vegetable oil, garlic cloves, cumin, and oregano. 2. Microwave in 1 minute bursts for 5 minutes, until the onions are softened, stirring after every minute.

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Add to Slow Cooker 1. Add the broth and water to the slow cooker. Stir in the onions, beans, and sausage. 2. In a small bowl, whisk the soy sauce, brown sugar, minced chipotle, and liquid smoke.

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3. Stir into the slow cooker. Add the bay leaves and let cook on low for 9 to 11 hours. 4.  Let the chili chill for 5 minutes off heat. Skim and needed fat from the surface.

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5. Strain 1 cup of cooked beans into a shallow dish and mash with a potato masher. 6. Stir the mashed beans back into the chili and allow to thicken 5 minutes. Season with salt and pepper as needed.

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Serve  Ladle into bowls and serve with scallions.

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