Packed with chunks of tender pork and spiced with cumin and chili powder, this dish is packed with a classic smoky southwestern flavor. The liquid smoke gives it an extra outdoorsy aroma that you won't want to resist. You’ll be begging for another spoonful!
Recipe and photo courtesy of America's Test Kitchen.
- 2 cups chopped onions
- 1/4 cup chili powder
- 2 tbsp minced garlic
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 28-ounce cans of crushed tomatoes
- 2 15-ounce cans of kidney beans, rinsed
- 1 tsp liquid smoke
- 4 lbs boneless pork butt roast
- Salt and pepper
1. Microwave onions, chili powder, garlic, oil, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about five minutes; transfer to slow cooker. Stir in tomatoes, beans, and liquid smoke.
2. Slice pork roast crosswise into five equal pieces, trim excess fat, and season with salt and pepper. Nestle pork into slow cooker, cover, and cook until pork is tender, 9 to 10 hours on low or 6 to 7 hours on high.
3. Using large spoon, skim excess fat from surface of chili. Break pork into about 1-inch pieces with tongs. Season with salt and pepper to taste. (Chili can be refrigerated for up to three days or frozen for up to 1 month; thaw, if frozen, and reheat in large pot over medium heat, adding water as needed to adjust consistency). Serve.
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This recipe was recently featured in Dr. and Chef-Approved: The 5-Day Easy Meal System.
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