It finally happened...our days of 79 degree fall weather has left us. Our days of sunshine warming our skin while taking in the beautiful fall colors is over. We had three solid days of bone chilling cold rains last week and you know what that means...comfy blankets, slippers, soups and chili!
A few fall colors over our fireplace mantle.
Autumn florals over the dining table.
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My handsome guy with his "Boo Bandana".
When my brother-in-law was here visiting a few weeks ago, we made 83 pounds of pulled pork for our slider dinner one night (okay, maybe the pounds are an exaggeration), but there was a lot of meat left over. I froze it until I could figure out what to make with the masses of meat. Bingo...chili!! Our cold days and nights last week were the perfect prescription for such a dish. I prepped in the morning before work, fired up the crock pot, and the dish and dinner was served when we all came home - yummy and comfy!!!
Crockpot Pulled Pork Chili
2 to 2-1/2 pounds, cooked, shredded/pulled pork
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
2 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes
2 (14 ounce) cans chili beans in hot sauce
1 small can tomato paste
4 Tbl. chili powder
2-1/2 Tbl ground cumin
1 Tbl smoked paprika
2 small zucchini, grated
for serving, optional:
sour cream or greek yogurt
grated cheese
sliced green onions or chives
chopped red onions
diced/sliced fresh avocados
tortilla chips/strips
Set crock pot to low heat setting. Add all ingredients (except zucchini) in crock pot. Mix very well. Cover and let cook approximately 8 hours. During the last hour, add the shredded zucchini and stir well again. ** This chili is very thick, if you like your chili a little thinner/soupier you can add a small amount chicken stock/broth to your liking.
Pulled Pork Dinner (before the leftovers and Chili) - awesome slider sandwiches!!
One Year Ago: Chocolate Brownie Brittle Mousse
Two Years Ago: Pumpkin Pancakes
