Slow Cooker Smoky Chili
Description
This will definitely be one of the best chili recipes you will ever make. You will get rave reviews from everyone who eats it. It would be great served with Fritos and margaritas!
Ingredients
1 lb. ground pork
1 lb. boneless pork shoulder, cut into 1/2 inch pieces
3 c. chopped onion
1 3/4 c. chopped green bell pepper
4 garlic cloves, minced
3 T. tomato paste
1 can lager-style beer (like Budweiser)
3 T. chili powder
1 T. ground cumin
2 t. dried oregano
3/4 t. freshly ground black pepper
6 tomatillos, quartered
2 bay leaves
28-30 oz. canned plum tomatoes, undrained and chopped (or Rotel)
15 oz. can no-salt-added pinto beans, drained, or more to taste
7 3/4 oz. can Mexican hot-style tomato sauce
8 oz. smoked ham hock
1 1/2 T. sugar
1/2 c. finely chopped cilantro
1/2 c. finely chopped green onions
2 oz. crumbled queso fresco (about 1/2 c.)
8 lime wedges
Directions
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Line the crock of the slow cooker with a slow cooker liner for easy clean up.
Heat a large non-stick skillet over medium-high heat. Coat it with cooking spray. Add ground pork; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to slow cooker.
Coat the pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
Coat the pan with cooking spray. Add onion and bell pepper; saute 8 minutes, stirring frequently. Add garlic; saute 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker.
Add chili powder, and next 9 ingredients, through the ham hock, to the slow cooker. Cover; cook on HIGH 5 hours or on LOW 8 hours until meat is tender.
Remove bay leaves and ham hock; discard. Stir in sugar.
Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Garnish each with 1 lime wedge.
*** If you prefer to cook chili on the stovetop, use 12 oz. beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.