When you’re looking to soup-up your dinner routine, we think we may have exactly what you’ve been looking for. Mile High City Chili pulls out all the “souper” stops and adds new life to your boring bowl of chili. Named in honor of the Mile High City (Denver, Colorado!), this pork shoulder-packed, roasted vegetable-loaded, spiced-up cream cheese, saucy dish makes a 5-alarm chili look like just a flicker in the wind. We just love the extra special touches found in this fraternizing-ly friendly, hunk-of-burning-love bowl of Mile High City Chili. You won’t find this type of love and dedication anywhere else. Let’s eat!
Ingredients
- 4 fresh tomatillos, husked and peeled, halved
- 3 Anaheim chile peppers, seeded and halved
- 3 jalapeño peppers, seeded and halved lengthwise
- 1 medium onion, halved
- 1 green bell pepper, seeded and halved lengthwise
- 2 tablespoons olive oil, divided
- salt, to taste
- black pepper, to taste
- 1 1/2 pounds pork shoulder, cut into 1-inch chunks
- 1/2 (12-ounce) can or bottle lager-style beer
- 2 tomatoes, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 beef bouillon cube
- 4 ounces cream cheese, room temperature
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Evenly place the tomatillos, the Anaheim chiles, the jalapeños, the onions, and the green bell peppers onto a 18×26-inch baking sheet.
Step 3 –Drizzle the veggie mixture with 1 tablespoon of the oil and evenly sprinkle with the salt and the pepper.
Step 4 –Bake the vegetable mixture until brown spots begin to show, about 30 minutes.
Step 5 –Let the vegetable mixture cool.
Step 6 –Chop the vegetable mixture into bite-size pieces.
Step 7 –In a large skillet over high heat, heat the remaining oil.
Step 8 –Add the pork shoulder and sauté until browned, about 12 minutes.
Step 9 –Add the pork shoulder, the vegetable mixture, the beer, the tomatoes, the garlic, the oregano, the parsley, the cumin, the chili powder, and the beef bouillon cube to a slow cooker, cover, and cook on low heat until the pork shoulder is tender and reaches an internal temperature of 145 degrees F, about 4-6 hours.
Step 10 –With 30 minutes of cooking time remaining, add the cream cheese to a medium bowl.
Step 11 –Spoon the liquid from the chili into the cream cheese, 1 tablespoon at a time, stirring after each addition, until the cream cheese almost becomes a liquid.
Step 12 –Stir the cream cheese mixture into the chili and cook for the remaining 30 minutes.
Step 13 –Plate and serve.
