Ah, December. The glorious season of the slow cooker is upon us, along with some of the best food-filled holidays of the year.
My slow cooker is on overdrive these days. From roasts to applesauce, not a week goes by without its use, and I love how I can throw together some protein and veggies before work, and then come home eight hours later to a house so fragrant I want to squeal, and dinner ready to go. It’s like fast food, except that it’s really slow food (oxymoron intended).
I think my favorite slow cooker meal has to be chili. There are so many variations to this fall/winter staple, whether it’s using stew beef instead of ground beef, or even no meat at all. When I’m at the grocery store I buy meat based the best deals and I also try to aim for free range and/or organic. Sometimes that means I leave with ground pork or turkey instead of beef. We’re not picky!
This slow cooker pork chili recipe was an instant hit with my gang – rich, flavorful, and not too spicy (the kids don’t mind a little spice but I try to keep the chili mild).
Slow Cooker Pork Chili
Prep: 15 mins | Cook: 8-10 hours | Serves: 4-6
- 2 pounds ground pork
- 2 tablespoons olive oil
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons dried parsley
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 14.5-oz cans petite diced tomatoes
- 1 28-oz can crushed tomatoes
- 1 14.5-oz can chicken broth
Brown the pork in a large skillet with the olive oil over medium-high heat until it’s cooked through, about 10 minutes. Use a slotted spoon to transfer the cooked pork to the slow cooker.
Add all the remaining ingredients to the slow cooker, stirring until everything has been fully incorporated and combined. Set the slow cooker on low and cook the pork chili for 8-10 hours.
Serve the chili with cheddar cheese, sour cream, green onions and crackers.