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This hearty southwestern stew is chunky with pork, sausage, and beans. Serve from the slow cooker directly over hot cooked rice, with cornbread or with corn tortillas, and accompany with celery and carrot sticks. Garnish with a dollop of sour cream and chopped fresh cilantro, if desired.
1 pound boneless pork country-style ribs, cut into 3/4-inch cubes
1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes with green chiles
1 cup beer (room temperature), or water
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat setting for 8 to 10 hours until pork is tender.
Serves 6.
Recipe submitted from Lucas Chili Cookoff
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