SMOKY SLOW COOKER CHILI
From Cooking Light January 2009. Country-style ribs are cut from the shoulder and are perfect for this. I have not made this yet, but it seems like a winner. Prep time is estimated.
Provided by duonyte
Categories Pork
Time 8h35m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Heat a large non-stick skillet over medium-high heat and coat with cooking spray.
- Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.
- Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.
- Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.
- Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.
- Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.
- Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker.
- Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.
- Remove and discard ham hock and bay leaves.
- Add 1/4 tsp salt and the sugar, stir well.
- Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.
- This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.
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