Smoky Slow Cooker Chili Food

A SMOKY CROCKPOT CHILI RECIPE

Steps:

• Heat the oil in a large cast-iron skillet or pan over medium-high heat. Season the cubes of chuck all over with salt and pepper. Working in batches, cook the chuck, turning occasionally, for 5 to 7 minutes, until nicely browned all over. Transfer to a slow cooker. In the same pan, cook the ground sirloin, onions, and garlic for about 10 minutes, until the sirloin is cooked through and the onions are soft. Stir in the tomato paste and beer, bring to a simmer, then pour it all over the beef in the slow cooker. Add the crushed tomatoes, broth, chili powder, chipotle, cumin, bay leaves, and cinnamon, if using. Set the slow cooker to high, cover, and cook for about 5 hours, until the chuck is fork- tender. Taste and season with more salt and black pepper if necessary. Stir in the pintos and cook until heated through. Discard the bay leaves and serve with your choice of garnishes.

SMOKY SLOW COOKER CHILI

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.

SMOKEY SLOW COOKER CHILI

Steps:

• 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.