Better Than Traditional: Give Chili A Taco-Inspired Slow Cooker Twist For Deeper Flavor

Something magical happens when you combine al pastor tacos with a simmering pot of chili. Recipe developer Michelle McGlinn made that clear with her taco al pastor-style pork chili recipe. Within the ingredient list, you will find both staples for each, such as canned beans, beef broth, guajillo chilies, pork shoulder, corn flour, and a decent amount of Mexican spices and dried herbs. 

The chili's base is a flavorful blend of guajillo chiles, beef broth, fresh herbs, and spices that drench the seared pork, pineapples, and beans as they are slow-cooked. A cornstarch slurry thickens the chili to utter lusciousness, making the juicy, fall-apart tender meat even more enticing. All together in the bowl, there's no mistaking this dish for a typical chili. 

Instead of a tomato-based hearty depth, each spoonful is a collision of savory and zingy flavors, with aromatic hints striking underneath. The shredded pork is also a refreshing change from the usual ground beef, harkening back to the savory sweetness you'd often find in al pastor tacos. Whether it's wintry nights or Taco Tuesdays, this chili dressed up in taco flavors can do it all.

No different than the taco itself, your al pastor chili is open to all kinds of twists and changes. For those who would like to elevate the heat factor, bring other chili peppers to the sauce blend, such as dried ancho chiles or chipotle in adobo sauce. To seal the deal, don't forget the crucial chile tip you need for perfect al pastor: use freshly dried chiles. 

Another key ingredient is the pineapple. Whether fresh or canned, this fruit holds the key to the dish's vibrant undertone, which you can enhance even more by grilling or caramelizing the slices beforehand for extra sweetness. In the mood to switch up the protein? Opt for ground pork instead of the usual shoulder cut, or marinate the meat in homemade achiote paste for flavor intensity.

The side servings also offer opportunities for creativity. Laying it over tortillas along with other taco toppings is a no-brainer. Any leftovers can be ladled over other Mexican classics, such as nachos, burritos, and tostadas. Leaning into the dish's chili nature, simply serve it over mashed potatoes, polenta, or grits. Maybe even opt for cauliflower rice or zoodles to take the low-carb route.