- 4lbs grass fed stew meat cut into 1.5 in cubes
- 2lbs pastured pork shoulder cut into 1.5 in cubes
- 2.5lbs tomatoes (I used a wide variety of organic heirlooms) coarsely chopped, juices reserved.
- 2 onions, coarsely chopped
- 1lb various fresh chilies (I used anaheims, poblanos, gypsy peppers, curly banana peppers, and a couple of very hot purple Chinese chilies), coarsely chopped
- 6 cloves of garlic, coarsely chopped
- 2 dried chipotles finely chopped (optional)
- 3 tablespoons smoked paprika (your choice of hot or mild)
- 3 tablespoons dark cocoa powder
- 2 tablespoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- (plus more salt and pepper for seasoning meat and seasoning at the end)
- Season meat with salt and pepper then rest on the counter for about one hour so it comes to room temperature.
- Working in batches or in multiple pans, sear meat over medium-high heat. Turning each piece every 3-5 minutes until all sides are browned. Be sure not to crowd the pan.
- In a large bowl, toss tomatoes and their juices with the garlic, chipotles, paprika, cocoa powder, cumin, salt and pepper.
- Place chopped onions at the bottom of the slow cooker, in another layer, add chilies, top with the browned meat, then finally top with the tomato and spice mixture.
- Turn your slow cooker on low and cook for 10 hours. During the last hour, remove the lid to thicken the sauce. Give it one more taste and season as needed.
- Serve with traditional chili toppings. We used raw milk cheddar, chopped fresh tomatoes, red onion, and cultured sour cream.
From: The Tomato Tart