- 1 (2-3) pound pork shoulder or butt
- 4 tablespoons honey
- 1/4 cup chili powder
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 (12 ounce) beer (I used pumpkin beer)
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire
- 1 (28 ounce) can fired roasted crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 1 can pumpkin puree (this is optional, but I adds an extra layer of depth of flavor to the chili)
- 1 (14 ounce) can black beans, rinsed + drained
- Toppings: Shredded sharp cheddar cheese, sour cream and cilantro
Add the pork to the bowl of a crockpot. If you want an extra layer of flavor, and texture, brown the pork before adding to the crockpot. This is where the recipe gets INSANELY easy --- add ALL the ingredients, except for the beans, to the crockpot. Yep, all of them. The honey, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, bay leaves, beer, cider vinegar, Worcestershire, crushed tomatoes, tomato paste and pumpkin puree.
Cover the crockpot and cook on low for 7-8 hours. You might be tempted to cook this on high to get it done quicker, but this chili really benefits by cooking low and slow.
Remove the pork from the crockpot and let cool slightly. Lightly shred the pork with two forks and return to the crockpot. Add the black beans. Toss well, cover and warm through.
To serve, ladle the chili into bowls. Top with a dollop of sour cream, sprinkling of cheese and a few sprigs of fresh cilantro.
TIP: Make this chili a day or two before serving. The ingredients will have a longer time to meld, creating more depth of flavor resulting in an irresistible bowl of goodness.