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This Texas-style chili takes its name from the surprise ingredient—coffee— which gives Red-Eye Gravy its perky taste. My version sweetens the coffee with brown sugar and adds green chile tomatoes to enliven the lighter-than-beef pork shoulder.
Slow Cooker Recipe: 4-quart slow cooker
Prep 5 minutes
Cook High 4 to 6 hours
Servings 8


• 2 pounds pork shoulder or pork stew meat, cut into bite-sized pieces
• Salt and pepper
• 2 cans (15 ounces each) kidney beans, drained, S&W®
• 2 cans (14 ounces each) diced tomatoes with green chiles, drained, Muir Glen®
• 1 cup frozen chopped onions, Ore-Ida®
• 2 packets (1.25 ounces each) mild chili seasoning, McCormick®
• 2 tablespoons instant coffee granules, Folgers®
• 1 tablespoons light brown sugar


1. Season pork with salt and pepper and place in a 4-quart slow cooker

2. Add remaining ingredients and stir thoroughly to combine.

3. Cover and cook on HIGH setting for 4 to 6 hours.


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