Saturday, 22 January 2011

Porktacular Slow Cooker Chili with Black Eyed Peas

I don't babysit. Okay, there were those desperate years in the beginning, but I was young. I needed the money.
We have a rule in our home now, no big dogs or small children.
What is it about having small children (back then, mine are grown now, thank goodness) that makes people think that you would like to look after theirs too?
I am hoping that, no I know that, I will feel differently when I have grandchildren. Who of course will be just as perfect, good looking, talented, brilliant and wonderful as my own kids. Not like other peoples children. *Shudder*
But until then, no babysitting.
Same goes for long-cooking meals. If there is a possibility of getting the slow cooker to do the work? I am all for it.
So here it is, Michael Symon's porktacular chili, edited by moi for the slow cooker. Absolutely delicious and a wonderful departure from traditional chili. Leave the kids at home and drop by for a bowl. Or, better yet, make a batch yourself!

Porktacular Slow Cooker Chili with Black Eyed Peas
adapted from this recipe, from Michael Symon
for Symon Sundays


   1 tablespoon ground coriander
   1 tablespoon sweet smoked paprika
   1 teaspoon ground cumin
   2 pounds cleaned and trimmed pork cheeks or shoulder
   Salt and freshly ground pepper
   2 tbsp extra-virgin olive oil
   1 pound slab bacon, cut into 1/2-inch dice
   1 large onion, finely chopped
   6 garlic cloves, minced
   2 jalapeños, sliced (seeded if you like)
   2 red bell peppers and one poblano, chopped
   One tall can of Guinness (440 ml, about 14-15 oz)
   2 chicken bouillon cubes, crumbled
   1 28 oz can whole Italian tomatoes, crushed
   2 canned chipotles in adobo, chopped
   1 pound dried black-eyed peas, picked over and rinsed
   1 small cinnamon stick
   Shredded extra old or smoked cheddar cheese, green onions, and crème fraîche, for serving


   1. In a large bowl, combine the coriander, paprika and cumin and toss with the pork chunks. Season with salt and pepper.

   2. In a large pan, heat 2 tablespoons of the oil. Add the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to the slow cooker.

   3. Add the bacon to the pan and cook over moderate heat, stirring occasionally, until browned and crisp, about 7 minutes. Toss into  the slow cooker.

   4. Add everything else to the slow cooker, stirring to combine, and put on low for 8 hours. Stir every few hours if possible, to make sure all the beans get a chance to plump.

Season the chili with salt and pepper. Spoon off any fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the toppings at the table.

Cute and healthy black eyed peas. Fergie? Is that you?