Its been really cold in New York lately so all I want is comfort food. Hope you got 18 hours because you are going to need it to make this Chili.
First off you will need to cook your pork shoulder
Take your 5 lb bone in pork shoulder (or whatever amount you want to use) and rub it with salt, pepper, brown sugar, onion powder and garlic powder.
Place it in your slow cooker with 12 oz of beer (I used a nice lager for this)
Let it run for 8-10 hours so basically put it in before you go to sleep
Add back your shredded pork and veggies into your pot.
Also add 1 can (28 ounces) of tomato puree
1 can (28 ounces) of crushed tomatoes
1 can (19 ounces) of black beans, drained and rinsed (black beans are my preference but you can use kidney beans
1 can (5 ounces) of tomato paste
6 tablespoons of chili powder
2 tablespoons of smoke paprika
1 tablespoon of red pepper flakes
In the meantime while your chili is cooking why don’t you make a nice side. Some Honey jalapeño cornbread.
You will need
6 Tablespoons of melted butter (Its super healthy I assure you)
1 cup of cornmeal
3/4 cup of all purpose flour
2 Tablespoons of sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 cups of milk
1/2 cup of honey
1/4 cup of jalapeños (deseeded and sliced thin, about 2 jalapeños)
In a large bowl mix together your dry ingredients
In a smaller bowl mix together your eggs, milk and butter.
Pour your milk mixture into your dry ingredients and stir until there are no dry spots.
Also add in your honey and jalapeños and stir a little bit more. It’s fine if there are some lumps in your batter.
Pour your mixture into a greased 8 inch square tin.
Cook in your oven at 375 for 30 to 35 minutes.
Test it with a toothpick (If your toothpick is clean then you are good to go)
It’s been anywhere between 16-18 hours and the food should be done by now.