Beginner Dry Rub Smoked Pork Ribs

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

– 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

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.

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.

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.

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.

Serve  Ladle into bowls and serve with scallions.

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