Tuesday, November 20, 2012

Pork Shoulder and Bacon Chili



So Sunday I was craving chili but also something with pork in it - I like how the little buggers taste. A quick Google search landed me on this base recipe from Michael Symon. I switched a few things up by adding 22oz of Goose Island Matilda (big fucking shock) and cutting back on the stock as well as adding Penzy's Chipotle Powder to the spice mix. Lastly, I cooked it in the slow cooker for 3.5 hours so it made for great football watching cooking too. It is one of the best chili recipes I have ever eaten. Also, the corn bread kicks ass!

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