If you like chili, you will be wild about this recipe. My sister, who is a fabulous cook, made this for a family gathering and it was a smashing hit!!!!! She adapted it from a COOKING LIGHT recipe. Thanks, Lisa! I love this chili and you too! This recipe makes a huge slow cooker full of chili goodness.

2 lbs ground pork

2 lbs pork shoulder, cut into 1/2 inch pieces

3 cups onion, chopped

1 1/2 cups green pepper, chopped

3 cloves of garlic, presssed

3 TBS tomato paste

1 cup beer

3 TBS chili powder

2 TBS cumin

2 tsp dried oregano

1/2 tsp ground pepper

2 bay leaves

2 (14 1/2 oz) cans of plum tomatoes, undrained and chopped

1 (15 oz) can of pinto beans

1 (7 3/4 oz) can of hot Mexican style tomato sauce

1 large smoked ham hock

1 1/2 TBS sugar

masa harina (corn flour~ not polenta), up to 1/4 cup

chopped green onions

shredded cheddar cheese

sour cream

lime wedges

In a large skillet sprayed with cooking spray, brown and chop the ground pork for about 5 minutes. Drain and put in slow cooker

Respray skillet and add pork shoulder. Cook until lightly browned, about 5 minutes. Add to the slow cooker.

Respray the skillet and add the onions and bell peppers. Saute for about 8 minutes until translucent and soft. Add garlic and cook 1 additional minute. Add tomato paste and cook an additional minute. Add beer and stir. Cook for 1 minute. Add this mixture to the slow cooker.

Add chili powder to the slow cooker along with the cumin, oregano, pepper, bay leaves, plum tomatoes, pinto beans, tomato sauce and ham hock.

Cook on high for 5 hours. Add sugar and stir. Add masa harina a couple of TBS at a time. Stir in well and let thicken a little. Be patient.  Each TBS may take a little bit to thicken.

Serve in bowls. Pass the green onions, cheddar cheese, sour cream and lime wedges.