Categories: Slow Cooker
Ingredients
- 1 (2.5 pound) pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 8 ounces of beer
- 2 garlic cloves, minced
- 1 shallot, diced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 (28-ounce) can tomato puree
- 1 (28-ounce) can crushed tomatoes
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 1/4 cup tomato paste
- 4 tablespoons chili powder
- 2 1/2 tablespoons ground cumin
- 1 tablespoon chitpole chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- for serving:
- sour cream or greek yogurt
- grated cheese
- sliced green onions or chives
- fresh cilantro
- tortilla chips
Directions
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Season the pork shoulder with the sugar, salt, pepper and onion powder. Place the pork in the crockpot and add the beer. Cook on low for 8 to 10 hours (I like to do this overnight), then shred the pork with forks or kitchen tongs, removing any bone (and large chunks of fat, if desired.)
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d the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you’re home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal – everyone likes their chili a little differently! Before serving, taste again.
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Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips. This freezes beautifully!