Pork simmered all day with chilis and tomatoes until fall apart tender. Finished with veggies and beans for the last couple of hours to make a delicious, healthy and heartwarming chili. So easy and cozy!

INGREDIENTS – serves 4-6

1 lb pork roast, 1″ cubed (I used sirloin but anything will work)
2T apple cider vinegar
1t salt
1/2 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 jalapeño, small chopped, seeds and ribs optional
2t chili powder
1T cumin
1/2t onion powder
1t garlic powder
Pinch red pepper flakes – optional
1 28oz can of crushed or diced tomatoes
1c water
1 bell pepper, diced
1-15oz can chili beans (mixed, pinto, kidney or black)

Toppings: cheddar/jack cheese, green onion, tortilla chips, cornbread, biscuit, etc


Dump pork into a crock pot, pour vinegar in and sprinkle with salt, stir to coat the pork in the salt and vinegar. Add half of the onions, celery and carrots, reserving the rest for later. Next, add the jalapeño, chili powder, cumin, onion powder, garlic powder, pepper flakes, tomatoes and water then give it a stir. Top with the lid and cook on high for 6 hours. Pour in the beans, bell pepper and the remaining onions, celery and carrots, stir and cook for another 2-3 hours on high.


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