We're sure you've made chili with ground beef quite a few times, but have you ever tried chili with smoked ribs? This innovative recipe uses smoked ribs as the main protein in this chili, making it absurdly delicious and unique. 

Instructions

1. Remove the membranes from the racks of ribs and discard. Cut the 2 racks in half, making a total of 4 half racks of ribs. In a gallon freezer ziploc bag, combine all of your marinade ingredients. Put the racks of ribs in the freezer bag and seal the bag. Move the ribs around with the marinade to mix the ingredients all together and cover all surfaces of your ribs. Put the bag in the fridge and let marinate for at least 4 hours (overnight is preferred for this recipe).
2. The next day (or after 4 hours), remove the bag and get your Char-Griller Offset smoker up to a temperature of 250 degrees F. Place the racks of ribs on the grates of the smoker and smoke with the indirect heat until you get the bark/color you desire (approx 2 hours, give or take a half an hour).
3. While your ribs are cooking, put together your pot. Start with a cast iron skillet (or a medium/large sauce pan) and spray with your cooking oil. Add the 2 pads of butter and start to melt. To that, add your diced Onion, Bell Pepper and Jalapeno. Cook the veggies until fragrant and the onion becomes translucent (Season with salt and black pepper to taste). Remove from heat and put into a bowl, set aside. Next, in a large stock pot, add all of your powdered ingredients, sauteed veggies, black beans, tomato paste, crushed tomatoes, diced tomatoes with green chiles, and the guiness beer. Stir to combine and place the pot in the smoker with the ribs.
4. After you get your ribs to the color/bark that you want, wrap your ribs in aluminum foil tightly and place back on the smoker. This is when you will cook for tenderness. Bring the smoker temps up to around 275-280 degrees F and cook until ribs are probe/fork tender (approx 2-3 more hours).
5. Pro Tip: You can test doneness with the ribs by pulling on one of the bones. If it starts to slide out of the meat easily, they are done.
6. Once the ribs are probe/fork tender, remove from smoker and allow to rest for approximately 30 mins to 1 hour. Remove the bones (they should pull right out) and shred/cut/dice the rib meat and add to your pot. Stir everything together to combine.
7. You're DONE!! :) Nothing left to do but garnish with some sour cream, finely diced green onions and some shredded cheese!! Enjoy!!