1 lb ground pork
3 cloves garlic, chopped
2 chipotle chiles in adobe, chopped
1 habanero pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned cannellini beans, drained
15 oz diced tomatoes in juice
10 oz diced tomatoes with green chile*
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle
In a skillet, lightly brown the ground pork. Drain off any excess fat. Place all ingredients (including the pork!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours then turn up to high for 40 minutes. Stir before serving.
*AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato
The other day someone asked how often I use a slow cooker during the colder months. While we do use it fairly frequently during the Winter, I actually find myself turning to it the most during the warmer months. Here in Baltimore things start to get pretty steamy in May and the heat and humidity often doesn’t let up until October. Who wants to be cooking over a stove in 98 degree weather with 90% humidity? Not me. However, one cannot live by cooling salads alone. The slow cooker can deliver a hot meal without heating up the house which to me, makes it the perfect Summer appliance. And while it is wonderful to use seasonal ingredients, it is also great to have a recipe that is entirely made up of ingredients I always have on hand: beans, tomato, ground pork and lots of spices.
This looks great. My family would love this – the hotter the better for them!!
This looks super-tasty and well-spiced. I love cooking chili when it’s cold and rainy outside, but you’ve got me craving it *now.* Yum.
You know, that’s so true about slow cookers! It does seem to make more sense to use when you don’t want to be in the kitchen. personally, I LOVE being in the kitchen when it’s cold out, so it’s fun to make a stew on the stove. But in the summer…ugh! Get me out!
That looks dang good!
A good Chili like this, with so many parts, is one of those things that you shouldn’t try and desconstruct – I think – just enjoy.
I can’t imagine any sane person not enjoying this!
Well, I don’t have a slow cooker, but I really wanted to try this – so made it on the stovetop… slowly. I used turkey instead of pork (but added one sweet italian sausage to the mix). I also added a dash of cinnamon. I made some simple biscuits and topped with a bit of cheese. Very good and very spicy. Thanks.
This sounds so smoky good that I’m going to make and enter it in a Halloween chili cook-off (United Way fundraiser at work) here at Johns Hopkins in Baltimore. I’ll let you know how it turns out. Maybe not as “hot as h*ll” but I have a feeling that it will definitely be holiday-appropriate!
When I came across this recipe I was actually looking for one I saw in the newspaper in Austin TX back in the 1980’s called Texas Hot-House Chili. It was based on the famous chili served in Texas prisons, except made with pork instead of beef. It was simple, delicious and very hot, and of course it had no beans nor tomatoes.