Slow and Smoky Pork Chili

Hearty and satisfying, this chili is loaded with lots of fresh veggies, spices and beer (!). Assemble this dish the night before, cook in your slow cooker while you're at work the next day and come home to an amazing smelling home and an awesome weeknight meal.

PREP TIME: 20 minutes
COOK TIME: 8 hours 0 minutes

1 pound ground pork
1 pound boneless pork shoulder, cut into 1/2-inch pieces
3 large yellow onions, chopped
2 green bell peppers, seeded and chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer
3 tablespoons chili powder
1-1/2 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon freshly ground black pepper
6 tomatillos, quartered
2 (14 1/2-ounce) cans diced tomatoes
1 (15-ounce) can kidney beans, drained
1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onions
1/2 cup (2 ounces) crumbled queso fresco

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork and pork chunks to pan and stir and cook about 10 minutes or until browned. Drain well. Transfer pork to an electric slow cooker.

Recoat pan with cooking spray. Add onion, garlic and bell pepper; sauté until just soft. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add chili powder, and next 8 ingredients to slow cooker. Cover and cook on until meat is tender. HIGH for 5 hours or LOW for 8 hours. Ladle chili into bowls and with a sprinkle of cilantro, green onions, and cheese.