Slow-Cooked Chili

Name: Slow-Cooked Chili
Ingredients: 1 pound ground beef; 1 pound boneless pork shoulder cut into 1/2 in cubes; 8 ounces italian sausage spicy; 8 ounces andouille sausage cut into 1/2 in cubes; 3 cups onion chopped; 1 cup green bell pepper chopped; 4 cloves garlic minced; 3 tablespoons tomato paste rounded; 1 cup beer; 3 tablespoons chili powder; 3 tablespoons ground cumin; 2 tablespoons oregano; 1 teaspoon ground black pepper; 6 tomatillos quartered; 2 bay leaves; 1 can plum tomatoes chopped; 1 can rotel; 1 can black beans; 1 can pinto beans; 1 smoked ham hock; 2 tablespoons sugar; 3/4 cup green onions chopped; cheddar cheese shredded; limes quartered

24 ingredients

8 steps

Ingredients

1 pound ground beef
1 pound boneless pork shoulder cut into 1/2 in cubes
8 ounces italian sausage spicy
8 ounces andouille sausage cut into 1/2 in cubes
3 cups onion chopped
1 cup green bell pepper chopped
4 cloves garlic minced
3 tablespoons tomato paste rounded
1 cup beer
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons oregano
1 teaspoon ground black pepper
6 tomatillos quartered
2 bay leaves
1 can plum tomatoes chopped
1 can rotel
1 can black beans
1 can pinto beans
1 smoked ham hock
2 tablespoons sugar
3/4 cup green onions chopped
cheddar cheese shredded
limes quartered

Directions

1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook until browned, stirring to crumble. Drain well. Transfer pork to slow cooker.
2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add cubed pork shoulder AND cubed andouille sausage to pan; cook until browned. Drain well. Transfer meats to slow cooker.
3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add italian sausage to pan; cook until browned, stirring to crumble. Drain well. Transfer to slow cooker.
4

Add onion and bell pepper to a large skillet; saute 8 minutes, stirring frequently. Add garlic; saute 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker.
5

Mix together in a bowl the chili powder, and next 10 ingredients (through ham hock). Add mixture to slow cooker.
6

Cover and cook on HIGH 5 hours.
7

After 5 hours, remove ham hock and bay leaves and stir in sugar. Continue to let it cook for 30 minutes.
8

Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with chopped green onion. Serve with sour cream, shredded cheddar cheese and lime wedges.