Ok so I feel like I’ve had the post written in my brain for the past 2 weeks. It has literally just taken me this long to write it, because, well a few things:

1- busy schedule, 2- photo editing, 3- recipe writing.

So, as I sit here and eat my humongous dinner bowl (see below) cause it’s seriously huge, I thought I’d finally make time to share the first slow-cooker recipe of the season.

Blog post brain food^^^^

This isn’t the first slow cooker recipe I’ve posted, if you go to “mains” in the recipe menu, you’ll find a few of my favourites. However, it’s a new season, and time for new recipes!

This year, I’ve made a commitment to my slow cooker. That I will pull it out of the cupboard more often, and not let it collect dust. I came to the realization that I really don’t use it that often. I pretty much just use it for keeping meatballs warm when I serve them at a party, or for chili…

This baby is old. I’ve had it for at least 10 years. And I didn’t even buy it. Someone had it before me, and passed it on to me. But, it still works great, and I hope it never dies.

Since once of the only things I use it for is chili, I thought it was only appropriate to well… share a chili recipe! (And cornbread too, cause what’s chili without cornbread?!) 😉

This is not your traditional chili. While I do love traditional chili, I like to shake things up. So I started thinking about what to use… and well… I present to you, Smoky Chipotle Pulled Pork Chili!

I can’t believe I just gave a sneak peek at the beginning of the post, I never do that!!! But this was too good not to share.

But in order to get there ^^^ we have to start at the beginning. So, this is peasy like a slow cooker recipe should be. Measure all the ingredients, dump them in the slow cooker, set it to low, and forget about it for 7-8 hours.

I made this last Friday night before bed. I woke up starving because my house smelled absolutely amazing.

There are some unique ingredients in this chili. Some of them include chipotle peppers in adobo sauce, fire-roasted tomatoes (both of these you can find at pretty much any grocery store), liquid smoke, and pork shoulder!

Chili is so versatile, it’s really easy to make it your own. There really is no right or wrong. As far as I’m concerned as long as there’s beans, tomatoes, chili powder, garlic and onions, you’ve got yourself some chili. Maybe not the best chili…but it’s a start! 😉

What I love about this chili is how different it is, all the unique flavours it has from a traditional chili.

The best part about making a big pot of chili, is leftovers. Chili is one of those meals that always tastes better once you’ve cooked it and let it sit in the fridge for a few days. That’s why I try to make this a few days before we want to eat it. Then that day, I just whip up a batch of cornbread to go with it!

There aren’t many leftovers I enjoy eating, but I’ll never turn down a bowl of chili and cornbread.

I actually whipped up a new cornbread recipe to go with this chili. Usually I make my own cornbread, but this time I spotted a package of Bob’s Red Mill Gluten-Free Cornbread mix and thought I’d give it a try.

I followed the directions on the back to made the cornbread base, but then of course I altered the recipe to make it better. Because who doesn’t love cheese in their cornbread? (and jalapeno, and extra corn).

Anyway, if you don’t need gluten free, (most of my readers do not) you can buy a regular bag of the cornbread mix too. I would imagine the instructions/ingredients are very similar.

Above is all the ingredients you’ll need to make some amazing cornbread muffins.

The outcome: deliciously soft, buttery, moist cheddar jalapeno cornbread muffins.

I added frozen corn kernels for some extra sweetness. Not required, but super yummy.

Once baked, you end up with these beauties. Hot, golden cornbread muffins to dip in your pulled pork chili. Does that not sound amazing or what?!


I actually always make a huge batch of these so I can freeze them along with the chili. If we ever need dinner or lunch on the go, it’s perfect to pull out of the freezer. Definitely a grab n go meal! Because sometimes you just don’t feel like cooking! (or making lunches).

So…. the end result of all of this?…….just keep scrolling 🙂

Feel free to add whatever toppings you want to your chili. Some of our favourites: green onion, old cheddar cheese, avocado and sour cream. Mr. FIL is a sour cream fiend, and basically turns his chili white. I’m pretty sure the chili is an after taste from the sour cream…

The End!

(Well recipes below of course).

And as always… happy eating.

And hopefully this will make you want to break out your slow cooker. 🙂

Slow Cooker Pulled Pork Chili

This smoky pulled pork chili is a great change to the traditional chili. It's hearty, warm, and super delicious on a cool fall day. And it's a slow cooker recipe, which means it's very easy to prepare, cook, and clean up.

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8 people


  • 2 pounds pork loin
  • 1 can black beans
  • 2 cans baked beans in tomato sauce
  • 2 cans fire roasted tomatoes
  • 1 tbsp adobo sauce
  • 2-3 chipotle peppers in adobo sauce* seeded and chopped
  • 1 tbsp tomato paste
  • 1 onion chopped finely
  • 1 red pepper diced
  • 3 cloves garlic minced
  • 3 tbsp chili powder* see note
  • 1 tsp cumin
  • 1 tbsp smoked paprika
  • 2 cups chicken stock
  • 1 tbsp liquid smoke* see note
  • 1/4 tsp chipotle chili powder optional


  1. Place all of the ingredients in the slow cooked except the pork. Stir everything until it is well combined. Add the pork into the slow cooker, and bury it in the sauce.

  2. Cook on low for 7-8 hours. You will know the pork is done when it shreds with the pull of a fork. Carefully remove the pork from the slow cooker, and let it rest for 10 minutes. Using two forks, shred the pork and return it to the slow cooker.

  3. Give everything a good stir. Serve the chili with desired toppings. Some of my favourite include: sour cream, cheese, green onion, freshly chopped jalapenos, and avocado.

Recipe Notes

Chipotle peppers are extremely spicy. If you just want the flavour without the heat, make sure you take all of the seeds out, and the veins. They are usually very easy to scrape out. I highly recommend wearing gloves to do this.

Some people find chili powder very spicy. If you have a low heat tolerance, I recommend starting with only 2 tablespoons of it, and add more at the end if you desire more chili flavour.

Adjust the liquid smoke measurement to your preference. If you want a more smoky flavour, add another 1-2 tablespoons. (I used hickory flavour).

I always find the cans of fire-roasted tomatoes in the organic section of the grocery store.

Cheddar Jalapeno Cornbread Muffins (Gluten Free)

This cornbread recipe is super delicious. The muffins come out soft, moist, and super buttery with a touch of sweetness. Serve hot out of the oven with some butter, and it's a great accompaniment for a bowl of chili or soup!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 muffins


  • 1 package Bob's Red Mill GF cornbread mix
  • 1 1/2 cups milk room temp
  • 1/2 cup melted butter
  • 2 eggs room temp
  • 1 tbsp honey
  • 2 jalapenos seeded and chopped
  • 1 cup sharp cheddar cheese
  • 1 cup corn kernels optional but delicious!


  1. Preheat oven to 375 degrees, and grease a 12 cup muffin tin.

  2. In a large mixing bowl, combine the cornbread mix, milk, butter, eggs and honey. Stir until it is smooth and all of the lumps are gone. Add  the jalapenos, corn, and cheddar cheese. Mix until all ingredients are combined. 

  3. Place the batter in the muffin cups, filling 3/4 of the way. Bake for 25 minutes, or until the tops are lightly golden brown. 

  4. Remove from the oven, and let them rest for 5 minutes. Remove from the muffin tins, and serve warm with some butter!

Recipe Notes

Recipe will yield 12-18 muffins, depending on the size.

You can also bake this recipe in a 9x9 baking dish. Follow the same instructions for the batter and baking time.