Smokey Slow Cooker Chili

Delicious!! We really loved this spicy, flavorful chili. The prep time is a little longer than most crockpot recipes, but the end result is definitely worth it. I made a few changes, based on what I had on hand. I used all cubed pork and increased the garlic and tomato paste. Also, I used 2 cans Mexican style stewed tomatoes instead of the plum tomatoes. I didn't drain the pinto beans, and I added a 4 oz. can undrained, diced green chiles along with the El Pato Mexican hot tomato sauce. In addition to serving the chili topped with cilantro, green onions, and queso fresco cheese, I added some additional chopped cilantro and green onions to the chili when I added the sugar and remaining salt. Yummy!! My family raved over this and gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for Fall 2009 PAC*

While this is sort of a dish with the chili favor and is most likely quite tasteful, my favor is my award winning recipe which contains only beef, onions, garlic, pulp from chili peppers and beef broth. No Tomatoes or other veggies or sugars. Plus no heart burns from tomato acids. I base my Chili on the Old Cooks that prepare meal on the trail when driving cattle to market. Dried Chilies and spices were plentiful, no canned tomatoes or paste. Just lots of beef, and chilies to work with and lots of dried bean to cook. Water being scares had a lot to do with the cooking. Even the liquid from the coffee was used to make a gravy (if one never had Coffee gravy they are missing out). Anyway this recipe is OK, but I really love my Beef chili with no additives. Note: for a long time I was a chili head and even cooked in the Chili cook off for Mexico. Now 90 years into this life I still love to cook but a lot slower. So keep Cooking and as long as the people love it and not dump it after the first taste it will be OK. Chef Robert Here in the Land Of Enchantment New Mexico

This is an excellent, I'd say Pan-American style chili because the flavorings are the standard ones most people would associate with chili; however this recipe is far from 'standard' because these flavorings are done _perfectly_. The smoky taste and the mixture of peppers, meat, cheese and garnishes play together perfectly and are in perfect balance (though I like my chili with a few more beans!) It also lends itself to most any type of pepper if one chose to turn up the heat a bit. I used cherry peppers.<br/>All in all its wonderful and the new standard for our house!

5 stars hands down. I simply replace the ham hock with bacon because ham hock is hard to find around here. I go back and forth between home made VERY hot salsa and store bought mild salsa. I enjoy my food very spicy, but when making this recipe foe others I tens to go not so much. For myself I add habenaro, serranos and so forth. This is not the chili you grew up on. This is completely different. I add more of the same ingredients that it calls for simply to make it the flavor I want. It's more like a stew? But definitely still a chili. Now I'm just ranting. Hands down best chili recipe you'll find. Flavorful, unique, easy, and over all an incredible meal.

This is the only chili recipe that I use. It is now a fan favorite for Super Bowl Sunday at my home. Delicious!!