Smoky Slow Cooker Chili

Smoky Slow Cooker Chili
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt, divided
  • 1 (15-ounce) can no-salt-added pinto beans, drained
  • 1 cup lager-style beer (such as Budweiser)
  • 1 ½ tablespoons sugar
  • 3 tablespoons chili powder
  • 3 cups chopped onion
  • 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
  • + 17 more ingredients
    • ½ cup finely chopped green onions
    • 6 tomatillos, quartered
    • 8 lime wedges
    • 3 tablespoons tomato paste
    • 1 tablespoon ground cumin
    • ½ cup finely chopped cilantro
    • ¾ teaspoon freshly ground black pepper
    • Cooking spray
    • 2 teaspoons dried oregano
    • 3 garlic cloves, minced
    • 2 bay leaves
    • 1 pound boneless pork shoulder, cut into 1/2-inch pieces
    • 1 ¾ cups chopped green bell pepper
    • ½ cup (2 ounces) crumbled queso fresco
    • 1 smoked ham hock (about 8 ounces)
    • 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
    • 1 pound ground pork

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker. 2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or ...

View full recipe at My Recipes

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