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1
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook until browned, stirring to crumble. Drain well. Transfer pork to slow cooker.
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2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add cubed pork shoulder AND cubed andouille sausage to pan; cook until browned. Drain well. Transfer meats to slow cooker.
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3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add italian sausage to pan; cook until browned, stirring to crumble. Drain well. Transfer to slow cooker.
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4
Add onion and bell pepper to a large skillet; saute 8 minutes, stirring frequently. Add garlic; saute 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker.
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5
Mix together in a bowl the chili powder, and next 10 ingredients (through ham hock). Add mixture to slow cooker.
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6
Cover and cook on HIGH 5 hours.
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7
After 5 hours, remove ham hock and bay leaves and stir in sugar. Continue to let it cook for 30 minutes.
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8
Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with chopped green onion. Serve with sour cream, shredded cheddar cheese and lime wedges.
