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Chili con Carne
A deeply savory, gently smoky chili built with browned beef, beans, tomatoes, and warm spices. A short simmer brings the flavors together while preserving a satisfying, spoon-coating texture.
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Tender pork shoulder slowly cooked with smoked paprika, brown sugar, cider vinegar, and aromatics until it shreds effortlessly. Serve it piled onto soft rolls with crisp slaw or alongside beans and cornbread.
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A low, slow cook converts the shoulder’s connective tissue into gelatin while cider vinegar and mustard balance the sweet, smoky spice rub. Reducing the strained juices gives the shredded pork a concentrated, glossy finish.
Cool the pork and sauce within 2 hours, then refrigerate in a covered container for up to 4 days. Freeze for up to 3 months in airtight portions.
Reheat gently in a covered saucepan over medium-low heat with a splash of cooking liquid until steaming hot throughout, or microwave covered in short intervals, stirring between intervals.