Crockpot pork shoulder chili

Name: Crockpot pork shoulder chili
Yield: 5 servings
Cuisine: American
Ingredients: 1/4 cup flour; 1 tbsp chili powder; 1/2 tbsp ground cumin; 1/2 tbsp onion powder; 1/2 tbsp garlic powder; 2 tbsp brown sugar; 1 tbsp salt and pepper; 15 oz can on tomato (whole or diced, whatever you prefer); 1 onion, chopped; 4 chopped garlic cloves; 2 fire roasted jalapeno, seeded; 3 tbsp tomato paste; 3 15 oz cans of beans (I use black bean and red bean, use your favorite bean); 1 boneless pork shoulder; 6 cup chicken stock; 2 bell pepper, diced; 1 bottle of beer

candi @cook_3159381

yum

candi @cook_3159381

yum

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Ingredients

5 servings

1/4 cupflour
1 tbspchili powder
1/2 tbspground cumin
1/2 tbsponion powder
1/2 tbspgarlic powder
2 tbspbrown sugar
1 tbspsalt and pepper
15 ozcan on tomato (whole or diced, whatever you prefer)
1onion, chopped
4chopped garlic cloves
2 fire roasted jalapeno, seeded
3 tbsptomato paste
315 oz cans of beans (I use black bean and red bean, use your favorite bean)
1boneless pork shoulder
6 cupchicken stock
2bell pepper, diced
1bottle of beer

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Steps

1

Mix first 7 ingredients in small bowl
2

Pack that mixture all over the pork shoulder
3

Sear pork shoulder in pan on stove
4

Place pork shoulder, chopped onion, garlic, bell pepper, and jalapeno in crock pot
5

In bowl whisk together tomato paste and chicken stock, add to crock pot
6

Add beer to crock pot
7

Cook for 8 hours on low, or until you can shred pork
8

Shred pork and add tomato and beans
9

Taste and add more chili powder, cumin, and salt and pepper IF NECESSARY
10

Cook for another 4-8 hours on low
11

I serve with sour cream, avocado, and tortilla chips!