Chili is one of those dishes that packs in everything you need in a meal. Meat, veggies and protein. How can you can wrong? Usually, I make chili using ground turkey but I decided to shake things up a bit and added slow cooked pork instead. My original plan for the pork was to make shredded BBQ pork sandwiches but my family was not in the mood for BBQ. So I figured I would try the pork in a pot of chili to see how it would taste.

After trying chili with slow cooked pork I am not sure I will ever make chili with ground turkey again. The tenderness of the pork combined with the beans and chili seasonings turned the chili into a delicious flavorful meal. Sports fans would love this chili after any “big” game especially with a side of cornbread.

Chili with Slow Cooked Pork

Ingredients:
1 small pork shoulder cooked and shredded (see recipe below)
1 28 oz can black beans undrained
1 14 oz can small white beans undrained
1 14 oz can cannellini beans undrained
1 14 oz can fire roasted tomatoes
1 12 oz bottle beer
1/2 cup chicken stock
1 tbsp salt
1 tbsp black pepper
1 tsp garlic powder
1 packet chili seasonings
½ tsp cayenne pepper

Add all ingredients to a large pot and let simmer for 1 hour on medium heat. Stir occasionally. Serve with corn bread.

Slow Cooked Pork

Ingredients:
1 small pork shoulder
1 large onion sliced
1 large green pepper sliced
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tsp onion powder
1 tsp basil
1 tsp parsley

Preheat oven to 325 degrees.

Layer onions and green peppers in the bottom of a roasting pan. Sprinkle with a little salt. Sprinkle pork with seasonings and place on top of onions and peppers. Pour 1 cup of water into pan. Cover with foil and cook for 3 hours until pork is fork tender and easily pulls apart.