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Bean and Pork Chili in the Slow Cooker

February 26, 2010

I love my Crock-Pot. We got it for our wedding almost ten years ago and it practically lives on the counter during winter months. Great Aunt Sadie gave it to us. Thank you again, Aunt Sadie!

One day I’ll have to replace it, which makes me feel a little sad. It also makes me feel like I used it properly, which means that I used it a lot. I also don’t think that the Crock-Pot is an example of planned obsolesence, like much of the technology today–if you can call an electric pot “technology.”

I remember my mom using her Crock-Pot a lot, but hers did not have a removable stoneware part, and it was awkward to wash. (Actually, I remember hating to wash it!) But now, most (if not all) slow cookers come with a stoneware center that can easily be removed for washing. Kudos to the guy or gal who invented this!

Anyway, today’s recipe is easy and good. I made it this past weekend for my parents. You’ll see several variations in it–one for folks who may have put up some food, another for folks who need to make a trip to the grocery store. Do whatever works for you.

Bean and Pork Chili in the Slow Cooker

1 1/2 lbs. lean boneless pork chops, cut into bite-sized pieces

1 large red or white onion, chopped

1 C. carrots, diced

1 small jalapeno, seeded and minced. (If you like spicy food, leave the seeds in. You can also substitute frozen hot pepper, if you froze some during the summer. Or, throw in a dried hot pepper if you’re willing to take a risk.)

1 29-oz. can diced tomatoes with green pepper, celery and onion, undrained plus 1 can can tomato puree OR 1 quart home-canned tomatoes plus 1/4 C. diced celery and 1/4 C. diced green pepper

1 6-oz. can tomato paste

1 48-oz. jar of mixed beans OR 2 C. dried mixed beans (If you use dried beans, you need to start the chili the night before you plan on serving it.)

1 T. chili powder (See the link to make your own chili powder!)

1 T. dried oregano

1 T. dried basil

If you are using dried beans, measure them into the slow cooker the night before you plan to serve the chili. Cover with 4 cups of water, cover, and cook on low overnight. The next morning, add all the ingredients and cook for 6-8 hours, making sure the pork is cooked thoroughly before serving. If you used canned beans, just put everything in the slow cooker in the morning and cook all day.

This chili is good with cornbread, grated cheese, and yogurt (or sour cream, if you must.)

Serves 8; or serves 4 twice, or serves 2 four times. You know what I mean.

2 Comments leave one →
  1. Liz Fledderjohann permalink
    February 27, 2010 7:15 am

    It truly was delicious!!! Thank you for making it for us.


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