• 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

Optional:

• 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.