Ok, before you look at the ingredients list and tell me to piss off, it's really not that bad. 9 of the ingredients are just cans that need to be opened and one is a packet of taco seasoning. As for the onions and garlic, you can easily chop them up the night before to save on time. Go ahead and mix the spices together too in a little dish. That way in the morning, all you've got to do is just open some cans and dump everything into the slow cooker.
This was really good. I realized after loading the pictures that they look almost exactly like This Recipe, but that was a chicken chili...similar, but different :) I served this with cornbread. Nothing fancy, just the packet mix. I did have a bunch of jalapenos left over though, so I threw some into the cornbread batter. Heath loves jalapenos, so he ate most of it. I had one piece and ate around them.
Ok guys, I'm off. Got to jump in the shower then head to the gym. I'm doing Zumba for the first time ever today...should be interesting. I'm trying to build up my cardo tolerance. I can lift weights all day, but when it comes to running or any type of cardio, I'm a heavy-breathing mess.
Ok, have a great day and I'll see y'all Friday!
'Slow Cooker Pulled Pork Chili'
Source: Adapted from My Favorite Things
2 cans chicken broth (14 oz)
2 cans Rotel diced tomatoes with green chilies, undrained (10 oz)
1 can cannellini beans, rinsed (15 oz)
1 can navy beans, rinsed (15 oz)
1 can baked beans (28 oz)
1 large onion, chopped
4 cloves garlic, finely chopped
1 can dice green chilies (4 oz)
1 can diced jalapenos (4 oz) optional
1 package taco seasoning
1/4 cup BBQ sauce
1 tablespoon red chili flakes (adjust to taste)
2 tablespoons paprika
2 tablespoons chili powder
2 teaspoons ground cumin
1 boneless pork shoulder (2-3 lbs)
1/2 cup shredded cheddar cheese
1-1/4 cup sour cream
1/2 cup green onions, thinly sliced (optional)
1. Combine all the ingredients except the meat, shredded cheese and sour cream in a greased slow cooker. Stir to combine.
3. Add the meat and cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 hours).
4. Remove meat from slow cooker. Shred meat using two forks; return to the slow cooker and stir. Serve and top with shredded cheese, sour cream, and green onions.
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