Short Rib and Chorizo Chili

Short Rib and Chorizo Chili


Season Short Ribs with Lane's Brancho rub and smoke at 225 degrees for 2 hours or until bark forms and the short ribs are tender. Let rest and then cut into bite-sized pieces.

While short ribs are cooking, smoke the jalapeños peppers for 20-30 minutes or until soft then seed and dice peppers. Brown chorizo then add onion, garlic, smoked jalapeños, and saute until onions are softened and slightly browned.  


Add all other ingredients and simmer for 60-90 minutes until the chili has thickened slightly. You can also slow cook for 4 hours on high or 8 hours on low.


Leave a comment

Please note, comments must be approved before they are published