Smoky Pork, Bacon & White Bean Chili (1-29-13)
January 29th, 2013 by Jim Field
- 1 1/2 pounds pork loin roast or shoulder, in 3/4 inch cubes
- 8 oz. thick cut bacon (5-6 slices), cut into 1/4 inch strips
- 1 large onion, cut in 1/2 inch cubes
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 – 14.5 oz. cans diced fire-roasted tomatoes
- 1 1/2 cups water
- 2 – 15 oz. cans cannellini or other white beans, drained
- 1/2 cup sour cream
- 2 scallions, thinly sliced
I a 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, 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 their 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 the bacon and cook, stirring occasionally, until heated through, about ten minutes. Add salt to taste. Serve chili garnished with remaining bacon, sour cream and scallions, if using.
Yield: serves 6.