Recipe by pwdcrazy
This is the cover-page recipe for the Jan/Feb 2009 Cooking Light Magazine. I made it for dinner tonight, letting it simmer all day on low in my slow cooker. It is definately my favorite chili recipe I have tried so far. The flavors are wonderful! I'm definately going to try it out with both beef and chicken too. Just beware, the prep is a little more time-consuming than your average slow cooker recipe. But it's well worth the extra effort when you open the door after a long day at work and have the wonderful smells greeting you! Note, I did make some minor changes, based on what I had at hand (used just cubed pork, omitted tomato paste, added a can of green chilies), but I'm posting the original recipe, as I don't think my changes affected the flavor much.
Top Review by TheDangerChef
This is an excellent, I'd say Pan-American style chili because the flavorings are the standard ones most people would associate with chili; however this recipe is far from 'standard' because these flavorings are done _perfectly_. The smoky taste and the mixture of peppers, meat, cheese and garnishes play together perfectly and are in perfect balance (though I like my chili with a few more beans!) It also lends itself to most any type of pepper if one chose to turn up the heat a bit. I used cherry peppers.<br/>All in all its wonderful and the new standard for our house!
- cooking spray
- 1 lb pork, ground
- 1 lb pork shoulder, cut into 1/2-inch pieces
- 3 cups onions, chopped
- 1 3⁄4 cups green bell peppers, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup beer (lager-style such as Budweiser)
- 1⁄2 teaspoon salt, divided
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 3⁄4 teaspoon fresh ground black pepper
- 6 tomatillos, quartered
- 2 bay leaves
- 2 (14 1/2 ounce) cans plum tomatoes, undrained and chopped
- 1 (15 ounce) can no-salt-added pinto beans, drained
- 1 (7 3/4 ounce) can tomato sauce, Mexican hot-style (such as El Paso)
- 1 smoked ham hock (about 8 ounces)
- 1 1⁄2 tablespoons sugar
- 1⁄2 cup cilantro, finely chopped
- 1⁄2 cup green onion, finely chopped
- 1⁄2 cup queso fresco, crumbled (2 ounces)
- 8 lime wedges
Directions See How It's Made
- 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 until lightly browned, turning occasionally. Transfer pork to slow cooker.
- 3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and 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. 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.