1tablespoonsvegetable oilor more as needed, divided
1/2poundbacon
3-4poundslean porktrimmed and cut into bite sized pieces
1onionchopped
2jalapeño peppersfresh or frozen, seeded and minces
3red bell peppersseeded and chopped
4large garlic clovesminced
2teaspoonsdried oregano
1Tablespoonchili powder
1Tablespoonground cumin
1/4teaspooncayenne
4cupsbeef broth
28ouncescrushed tomatoes1 can
20ounces fire roasted tomatoes with chilis2 10-ounce cans
45ouncesbeansdrained and rinsed, 3 15-ounce cans
Sour creamcilantro, etc. for serving
Instructions
In a large stockpot, cook bacon until crisp. Remove and reserve, then pour off all but 2 tablespoons fat from pot. Crumble bacon.
Pat pork cubes dry and season with salt and pepper. Add additional oil to pot if needed. Brown pork in multiple batches and transfer with a slotted spoon to another plate.
Add onion and cook, stirring, until softened. Add garlic and spices, then cook another minute. Return bacon and pork to pot with any accumulated juices. Add broth, jalapeños, bell peppers, tomatoes with chilis and tomatoes with purée and bring to a simmer.
Simmer chili, uncovered, stirring occasionally, until pork is tender, about 1-1 1/2 hours. Stir in beans and cook an additional half hour.
Serve chili with your choice of toppings.
Notes
Note: Since the heat in spices and jalapeños will vary, feel free to add addditional cayenne or your favorite hot sauce to taste.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.