Cheeky Chili

National Chili Day Winter Warm Ups

Cheeky Chili

1# Smoked Pork Cheeks*

1-28oz can Organic Diced Tomatoes

6oz Organic Tomato Paste

4-15.5 oz cans Assorted Beans**

1-7oz can Green Chilis- Chopped

1 Bottle of Beer or 12oz Stock

1 large Yellow Onion- Chopped

2-3 cloves Garlic – minced

4T. Chili Powder

1T. Cumin Seed- toasted and ground

1/2T. Coriander Seed – toasted and ground

1 Dried Ancho Chili

1 Dried Chipotle Pepper

3-4 Dried Cayenne Peppers***

1T. Salt (add more to taste)

2T. Semisweet Chocolate Chips

1T. Mojo’s Smokin’ Hot Heirloom Sauce

1T. Mojo’s  3C’s Hot Sauce

Cilantro, Shredded Cheese, Sour Cream to garnish if desired

 

I like to make this in the crock-pot because it’s the easiest!

  1. Sauté your chopped onion until slightly brown, add garlic until you smell it cooking!
  2. Rinse all your beans in cold water and add them to the pot
  3. Put all the other ingredients in your crockpot and stir a little- make sure that the cheeks are completely under the surface. Cook on High for 2 hours and then on Low for an additional 4 hours.
  4. Shred the cheeks (this should happen easily- if not just cook it longer) and remove any large pieces of dried pepper (or pepper stems if you forgot!)
  5. Adjust the salt to your taste
  6. Serve with toppings of additional Mojo’s Hot Sauce, Chopped fresh Cilantro, Shredded Cheese, and Sour Cream

 

 

*you can get these at The Piggery! If you can’t find Smoked Pork Cheeks, you can substitute Ham Hocks

**I like to use a variety of Beans: Light and Dark Kidney Beans, Pinto Beans, and Black Beans

*** You can also add other dried peppers such as Shishito, Cherry, etc. just make sure to remove the stems!


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