Smoky Slow Cooker Chili

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“From Cooking Light January 2009. Country-style ribs are cut from the shoulder and are perfect for this. I have not made this yet, but it seems like a winner. Prep time is estimated.”
8hrs 35mins

Ingredients Nutrition


  1. Heat a large non-stick skillet over medium-high heat and coat with cooking spray.
  2. Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.
  3. Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.
  4. Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.
  5. Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.
  6. Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.
  7. Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker.
  8. Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.
  9. Remove and discard ham hock and bay leaves.
  10. Add 1/4 tsp salt and the sugar, stir well.
  11. Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.
  12. This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.

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