Name: Slow Cooker Smoky Pork Chili
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: Soup
Ingredients: 2 to 3 pounds pork shoulder roast (I used bone-in, which helped to add a lot of flavor); ¾ cup rinsed quinoa (uncooked); 2 cans (each 14-15 oz.) red kidney beans, rinsed; 2 cans (each 14-15 oz.) fire roasted tomatoes (divided); 2 to 3 chipotle peppers in adobo sauce, minced; 1 teaspoon adobo sauce; 1 tablespoon tomato paste; 1 yellow onion, chopped; 2 tablespoons chili powder; 2 tablespoons chipotle powder (reduce to 1 teaspoon if you don’t like spice; you can always add more later); 1 teaspoon cumin; 2 teaspoons garlic powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 4 tablespoons liquid smoke (I used hickory BBQ flavor); 5 cups chicken stock (could also use beef or vegetable stock); 2 teaspoons grapeseed oil; 2 celery stalks, chopped; 1 green pepper, chopped; Salt to taste; SUGGESTED TOPPINGS (OPTIONAL):; Avocados, cubed; Shredded cheese (Cheddar, Pepper Jack, Colby Jack would all be good); Fresh cilantro, chopped; A dollop of sour cream; Green onion, chopped; Tortilla chips for dipping or crumbling on top

Description

Slow Cooker Smoky Pork Chili is hearty, warming, and perfect for a fall day. Using a slow cooker makes this soup really easy to make.

Ingredients

Units Scale

2 to 3 pounds pork shoulder roast (I used bone-in, which helped to add a lot of flavor)
3/4 cup rinsed quinoa (uncooked)
2 cans (each 14-15 oz.) red kidney beans, rinsed
2 cans (each 14-15 oz.) fire roasted tomatoes (divided)
2 to 3 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce
1 tablespoon tomato paste
1 yellow onion, chopped
2 tablespoons chili powder
2 tablespoons chipotle powder (reduce to 1 teaspoon if you don’t like spice; you can always add more later)
1 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
4 tablespoons liquid smoke (I used hickory BBQ flavor)
5 cups chicken stock (could also use beef or vegetable stock)
2 teaspoons grapeseed oil
2 celery stalks, chopped
1 green pepper, chopped
Salt to taste
SUGGESTED TOPPINGS (OPTIONAL):
Avocados, cubed
Shredded cheese (Cheddar, Pepper Jack, Colby Jack would all be good)
Fresh cilantro, chopped
A dollop of sour cream
Green onion, chopped
Tortilla chips for dipping or crumbling on top

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Instructions

Place all ingredients EXCEPT for the grapeseed oil, celery, green pepper, and 2nd can of fire roasted tomatoes into the slow cooker. Stir to combine. Cook covered on low for 9 to 10 ½ hours, or on high for 4 to 5 ½ hours.
You will know everything is done when the pork is fall-off-the-bone tender. Remove the pork from the slow cooker and allow to cool enough to handle, about 5 minutes. Shred the pork using 2 forks, or pull apart using your fingers. Remove any fat and bone. Return the shredded pork back to the slow cooker and allow it to heat through.
In a medium-sized skillet heat the grapeseed oil. Add the celery and green pepper to the heated oil and sauté for 5 minutes, just until the raw edge has been removed, but there is still some crunch. Add the celery and green pepper to the slow cooker. Also add the second can of tomatoes. Stir to combine. Add salt to taste. Allow everything to heat through for about 5 minutes.
Ladle the chili into bowls and top with desired toppings. Suggested toppings are listed in the ingredients list above.
Store leftover chili in airtight containers in the fridge for up to 1 week. I imagine that this chili would freeze really well for up to 3 months, although I have not tested this.

Notes

I decided to cook the celery and bell pepper in a skillet at the end to keep them crisp and add a little texture back into the chili. I also added the second can of tomatoes in at the end to add more texture. I find this really helps the chili to not seem like it’s been in a slow cooker all day. If you are in a hurry or don’t care about the texture simply add the celery, bell pepper, and second can of tomatoes at the beginning and call it a day. Either way the flavor will be delicious!

I would rate this chili to be very spicy. To reduce the spice only add 1 to 2 chipotle peppers and 1 teaspoon chipotle powder. Or omit them completely. You can always add more in at the end.