Smoky Slow-Cooked Chili

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Ingredients

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Preparation



  1. Smoky Slow-Cooked Chili







  2. Photo: Randy Mayor; Styling: Leigh Ann Ross









  3. This hearty slow cooker pork chili with pinto beans gets its smoky flavor from the combination of chili powder, cumin, oregano. tomatillos, and Mexican-style hot tomato sauce.



  4. Worthy of a special occasion

  5. Rate and Review | Read Reviews (54)


  6. Yield: 8 servings

  7. Total: 5 Hours, 35 Minutes
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  9. Recipe from


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  17. Recipe Time

  18. Total: 5 Hours, 35 Minutes




  19. Nutritional Information

  20. Amount per serving Calories: 357
  21. Fat: 14.4g
  22. Saturated fat: 5.2g
  23. Monounsaturated fat: 5.6g
  24. Polyunsaturated fat: 2g
  25. Protein: 27.7g
  26. Carbohydrate: 27.7g
  27. Fiber: 6.8g
  28. Cholesterol: 84mg
  29. Iron: 3.4mg
  30. Sodium: 594mg
  31. Calcium: 113mg

  32. Search for Recipes by Nutrition Data



  33. $



  34. 4 ingredients on sale for ZIP 78230Edit ZIP/Favorite Stores





  35. Ingredients












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  48. .1 pound ground pork
  49. 1 pound boneless pork shoulder, cut into 1/2-inch pieces $




  50. 3 cups chopped onion $




  51. 1 3/4 cups chopped green bell pepper
  52. 3 garlic cloves, minced
  53. 3 tablespoons tomato paste
  54. 1 cup lager-style beer (such as Budweiser) $




  55. 3 tablespoons chili powder
  56. 1 tablespoon ground cumin
  57. 2 teaspoons dried oregano
  58. 3/4 teaspoon freshly ground black pepper
  59. 6 tomatillos, quartered
  60. 2 bay leaves
  61. 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
  62. 1 (15-ounce) can no-salt-added pinto beans, drained
  63. 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
  64. 1 smoked ham hock (about 8 ounces)
  65. 1 1/2 tablespoons sugar
  66. 1/2 cup finely chopped cilantro
  67. 1/2 cup finely chopped green onions $




  68. 2 ounces crumbled queso fresco (about 1/2 cup)
  69. 8 lime wedges

  70. Preparation
  71. 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.
  72. 2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
  73. 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 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 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.
  74. 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.

  75. Note:
  76. Pork shoulder is usually sold in weights greater than a pound. Ask your butcher to trim off the amount you need, or look for pork shoulder steaks. Serve with corn bread.

  77. This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
December 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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