Friday, January 13, 2017

Wendell's Slow Cooker Chili

Chili in a chawan no match yah. But by the time the chili got done there was not much window light for the photo. I quickly grabbed the nearest bowl, scooped some of the chili into it, sprinkled some cheese, and ran to the window.

Wendell made this so long ago that I had trouble finding the recipe. It's from and can be found here. It's actually a cornbread chili recipe but Wendell left out the cornbread. The meat used is pork, and it was delicious!


2 pounds pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney beans, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
Cheddar cheese to top, optional
1. Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart slow cooker. Mix thoroughly.
2. Cook on high for 3 hours.
3. Dollop prepared cornbread evenly over mixture. Cook an additional hour.
4. Top with cheddar cheese if desired.


K and S said...


jalna said...

The pork came out really tender, Kat.

Mark Shelby said...

This is awesome! I never ever once thought of putting a bread mix on top of a crock dish. One pot and done! This has to be one of the best top 10 crock pot dishes of all time!

Susan said...

Looks yummy! I've never had chili without ground beef! Chunky chili!

jalna said...

Funny Mark!!

It was yummy, Susan!