8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into ¼-inch strips
1 large onion, cut into ½-inch dice
1½ pounds pork loin roast, cut into ¾-inch dice
2 tablespoons chili powder
1 tablespoon smoked paprika
2 cans (14½ ounces) diced fire-roasted tomatoes
1½ cups water
2 cans (15 ounces) cans cannellini beans, (white kidney) or other white beans, drained
½ cup sour cream, (optional)
2 scallions, thinly sliced (optional)
In large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
Add onion to bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add pork, and cook, stirring occasionally, until onions are crisp-tender, 6-8 minutes. Stir in chili powder and paprika. Stir in tomatoes (with juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35-45 minutes.
Stir in beans and about 2/3 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serve chili garnished with remaining bacon and sour cream and scallions, if using.
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