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Easy Slow Cooker Apple Cider Chili Recipe

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A cozy, fall-inspired chili with a subtle sweetness from apple cider, made effortlessly in the slow cooker. This accidental recipe has become a family favorite, balancing savory and sweet flavors perfectly.

Ingredients

Scale
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups apple cider
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the pork cubes dry with paper towels and season lightly with salt and pepper. Working in batches, sear the pork on all sides until deep golden brown, about 3-4 minutes per batch. Transfer the browned pork to the slow cooker.
  2. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Scrape any browned bits from the bottom of the pan and transfer the onion and garlic to the slow cooker.
  3. Pour about 1/4 cup of the apple cider into the hot skillet and stir, scraping up all the browned bits. Let it simmer for 30 seconds, then pour this liquid into the slow cooker.
  4. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Sprinkle this spice blend evenly over the meat and onions in the slow cooker. Stir to coat everything evenly.
  5. Pour in the remaining apple cider, the fire-roasted diced tomatoes (with their juices), the tomato sauce, and the tomato paste. Stir everything together until the tomato paste is fully incorporated.
  6. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the pork is fork-tender and easily shreddable.
  7. About 30 minutes before serving, stir in the drained kidney beans, black beans, and frozen corn. Let them heat through.
  8. Before serving, taste the chili and adjust the seasoning with more salt, cayenne, or a splash of apple cider vinegar if desired.
  9. Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, and lime wedges.

Notes

For a thicker chili, remove the lid for the last 30 minutes of cooking. For a thinner chili, stir in a little beef broth or additional apple cider. Chili tastes even better the next day. To make in an Instant Pot, use the sauté function, then cook on high pressure for 35 minutes with natural release. For a vegetarian version, omit the meat and double the beans, adding diced sweet potato or butternut squash.

Nutrition

Keywords: slow cooker chili, apple cider chili, fall chili, pork chili, easy chili recipe, game day chili, comfort food

Find it online: https://spoonette.com/easy-slow-cooker-apple-cider-chili-recipe/