This is a great chili recipe for fall and winter. It comes together with little fuss as long as you plan ahead and get the meat in the slow-cooker first thing in the morning. Using bone-in pork spare ribs is delicious, but if separating the meat from the bone and cartilage is more than you want to tackle, you may substitute a bone-in pork leg (or shoulder) roast.Print
This is a flavorful chili that pulls together quickly!
- 6 small racks of bone-in pork spare ribs
- 1/4 cup water
- 2 Tbsp. coconut oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 zucchini, chopped
- 1 cup shitake mushrooms, chopped
- 2 bell peppers (color of your choice), chopped
- 3 large carrots, chopped
- 2 medium sweet potatoes, peeled and chopped (bite size)
- 24 oz. can diced tomatoes
- 2 cups chicken broth (ideally homemade)
- 1/2 Tbsp. chili powder (or to taste)
- 1/2 Tbsp. cumin
- Sea salt and pepper to taste
- Place ribs in a slow cooker and top with water. Set on low for 8 hours.
- When ribs are done, remove from slow cooker to slightly cool (keep liquid in slow cooker). Remove bones and tough cartilage. Shred or chop meat and return to slow cooer on the “warm” setting while prepping the rest of the chili.
- Heat a large dutch oven or stock pot over medium heat. Melt coconut oil in pot and add diced onion. Sauté for about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
- Add zucchini, mushrooms, peppers, and carrots to the pot and continue to sauté and stir for 10 minutes.
- Add sweet potatoes and allow to cook a few minutes.
- Pour in tomatoes and chicken broth. Stir and bring to a boil. Reduce heat to medium low, partially cover and allow to simmer for 20 minutes (until potatoes soften).
- Add contents of slow cooker (meat and juices) as well as spices to the pot. Stir and simmer 5 to 10 minutes before serving.
This recipe also works well with a 3 lb. bone in leg (or shoulder) pork roast.