Tealeaves Rosemary Pork Chili

Ingredients

3 4 pork chops, (you can also use pork roast, or pork loin)
one white onion, chopped
one sweet onion, chopped
3 4 cans red kidney beans (or combo of any beans you like!)
3 cans diced tomatoes
2 Tbsp beef flavor Better than Bouillon brand Bouillon
1 tsp ground cumin
Chili Powder, at least 3 Tbsp, more to taste!
salt and pepper to taste (I like to use fresh ground smoked peppercorns)
3 4 good sized fresh rosemary sprigs
3 tsp olive or vegetable oil

Instructions

quickly sear edges of pork on oil in hot pan on the stovetop. Mix boullion into 3 cups warm water.
put pork, boullion mixture, rosemary, and chopped onion into the crockpot, cook on low for 8 hours (more if the meat isn’t tender yet), adding water if necessary during the day.
When the meat is tender and falling off the bone, tease the meat into smaller pieces with a fork, remove bones, and add beans, tomatoes, cumin, and chili powder. Remove the rosemary sprigs, and slow cook for 2 more hours.

Chefs note: If I use pork roast or pork loin,(larger pieces of meat) I usually turn the crockpot to high for the first few hours of the day, then down to low for the remainder of the time. I also tend to think “the more the better” in the chili powder department with this particular chili.
Goes great with cornbread. (see Tealeaves corn bread recipe).