Crock Pot Smokey Chili

Crock Pot Smokey Chili

I can hear you already going what on earth is that?????




Well.....If words like “smokey chili” make you think, “Ew, weird, clicking away now,” don’t–click away


Avoiding things that sound weird will keep you from enjoying things that taste amazing.



 


So onto the recipe.....



First things first
 Ingredients:
1. 1 pound ground pork
2. 1 pound boneless pork shoulder
3. 3 cups chopped onion
4. 1 3/4 cups chopped bell pepper
5. 3 whole garlic cloves chopped
6. 3 tablespoons tomato paste
7. 1 cup beer any kind ( you can omit this)
8. 1/2 teaspoon black pepper
9. 1/2 teaspoon salt
10. 3 tablespoons chili powder
11. 1 tablespoon ground cumin
12. 2 teaspoons oregano
13. 6 whole tomatoes diced
14. 15 ounce can drained pinto beans
15. 1 whole smoked ham hock
16. 2 tablespoons sugar
17. 1/2 cup cilantro



Second things steps...
1. Heat a large nonstick skillet over medium-high heat. 
2. Coat pan with cooking spray. 
3. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. 
4. Drain well. 
5. Transfer pork to a slow cooker.
6. Recoat pan with cooking spray. 
7. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. 
8. Transfer pork to slow cooker.
9. Recoat pan with cooking spray. 
10. Add onion and bell pepper; sauté 8 minutes, stirring frequently. 
11. Add garlic; sauté 1 minute. 
12. Add tomato paste; cook 1 minute, stirring constantly. 
13. Stir in beer; cook 1 minute. 
14. Transfer onion mixture to slow cooker.
15. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. 16. Cover and cook on HIGH 5 hours or until meat is tender.
17. Remove bay leaves and ham hock; discard. 
18. Stir in remaining 1/4 teaspoon salt and sugar. 
19. Ladle about 1 1/3 cups chili into each of 8 bowls;
20. Top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. 

Serve each serving with 1 lime wedge.

Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.


Now simple disclosure I will on occasion borrow pictures from other sites if I did not take one and I apologize...The above picture came from www.soupspiceandeverythingnice.com

Enjoy !!

Love,
 Kiolbasa Style