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"In this first installment of a new series in which we look to our staff for insightful tips and tricks, we go to Cooking Light resident barbecue expert, Test Kitchens Professional Mike Wilson, who knows a thing or two about pork and smoke. He uses both elements to concoct a robust slow cooker chili with Mexican flair. (He also shares directions for cooking it on the stove.)Wilson's best advice: Follow your instincts. \"I figured tossing an inexpensive smoked ham hock into the chili would add smoke flavor to the whole pot, but I didn't want it to overwhelm the dish,\" he explains. So the hock is cooked then discarded&#8213;leaving behind that woodsiness with little fat or sodium. Fresh tomatillos and a spritz of lime \"add a little tartness to balance the smokiness,\" Wilson says.View Recipe: Smoky Slow Cooker Chili"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookinglight.com/food/recipe-finder/test-kitchen-secrets-smoky-slow-cooker-chili>