Game Day Slow Cooker Chili

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Prep time 15 mins
Total time 4 hrs 15 mins
Servings 10

You will need

  • 1 tablespoon ground cumin
  • 1 tablespoon chilli powder
  • 1 1/2 teaspoons salt
  • 1.4kg boneless, skinless lean pork shoulder, cut into 2cm cubes
  • 1 tablespoon vegetable oil
  • 1 tin (567g) DOLE® Pineapple Tidbits, drained – reserve juice
  • 2-3 tablespoons hot sauce
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 1 tin (800g) crushed tomatoes
  • 1 tin (400g) kidney beans, drained
  • 2 garlic cloves, chopped
  • 1 1/2 cups diced onion

Method

  1. Combine cumin, chilli powder, and salt in a large bowl. Add pork to spices and toss to coat.
  2. Heat oil in a large, heavy-bottomed pan. Add just enough meat to cover base of pan. Do not overcrowd. Brown meat on all sides, in batches. Set aside.
  3. Combine reserved pineapple juice, hot sauce, cocoa powder, brown sugar, tomatoes, beans, garlic, and onion in slow cooker. Stir to incorporate ingredients. Add pork and its juices to mixture.
  4. Cover then cook on LOW 6-8 hours or HIGH 3-4 hours, until pork is tender. Add pineapple chunks during last 30 minutes of cooking.
  5. Serve chilli with spring onions, sour cream, and grated cheese, if desired.
 
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