Pull out the crockpot for another winning dish from PaleOMG! This chili has some heat to it, so you can decide how spicy you’d like it and tone it down if need be. This dish is perfect to make and eat on throughout the week, enjoy it while you watch some Sunday football or to take to a potluck! And it’s great because you set it and forget it! Hope you enjoy!
Ingredients
- 2 lb pork roast
- 3 cloves garlic
- ½ cup hot sauce (I use Frank’s Red Hot)
- 3 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp chili powder*
- 1 tbsp cumin
- 2 tsp cayenne pepper*
- 1 heaping tbsp red pepper flakes*
- lots of salt
- 2 yellow onions, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 (14) ounce cans fire roasted tomatoes
- 1 (14) ounce can tomato sauce
- avocado
- green onions
Directions
- Place the pork roast in a crock pot and pierce the roast with a knife in 3 spots. Press the peeled garlic cloves into the holes made from the knife.
- Pour hot sauce over meat.
- Sprinkle the paprika, garlic powder, chili powder, cumin, cayenne pepper, red pepper flakes, and salt on top of the roast.
- Place diced onions, peppers, tomatoes and tomato sauce on top of the roast.
- Cover and cook on low for 8-10 hours.
- Top with sliced avocado and green onions as desired.
- * Denotes ingredients you could tone down to lessen heat level.
Enjoy!!