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Slow-Cook Chili




Source of Recipe


Southern Boy


List of Ingredients




1 4-pound pork roast

2 tablespoons salt

1 teaspoon white pepper

1/4 cup cumin

1/2 cup chili powder

10 cloves garlic, minced

1 24-ounce can diced tomatoes

1 15-ounce can tomatoes with green chilies

1 32-ounce can Bush's chili beans

1 tablespoon Louisiana hot sauce

4 tablespoons Wondra flour

Shredded cheese and green onion for garnish

Bottle of tequila (Cabo Wabo is just fine)

Bottle of cold beer, or two (Lone Star)

Texas toast, for sopping

Recipe



The night before your party, place the roast in the slow cooker. Sprinkle salt, pepper, cumin and chili powder over the roast. Add garlic and tomatoes; put the lid on and refrigerate. Next morning, remove from fridge, turn on high, call your closest chili-head friends, invite them for supper and take off for work.

When you arrive home that evening, for the arduous task ahead, start out with shots of tequila to get yourself and your buddies into a chili state of mind. Wash it down with Lone Star. (Lone Star is hard to find; any Texas beer will do.) (OK - any beer will do.)

Now turn to the chili. Keep the heat up, and use tongs or long forks to shred the pork in the pot. Stir in beans and hot sauce. Sprinkle the Wondra flour over the chili as you stir. Stir for about five minutes. Taste the chili and adjust your seasonings.

Set out bowls for all your friends, ladle the chili, garnish with cheese and onions, share the bread and enjoy. Polish off the tequila and beer, and in no time, you'll find yourselves wearing hats, throwing knives and hollering at the moon.