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Smoky Pork, Bacon & White Bean Chili (4/19/2013)

(Recipe courtesy of the National Pork board and

2-2 ½ lbs. pork loin roast or shoulder, cut into 3/4-inch cubes
6-8 slices thick-cut bacon, cut into ¼-inch strips
1 large onion, cut in ½-inch cubes
3 tablespoons chili powder
1 ½ tablespoons smoked paprika
3 14.5 oz. cans diced fire-roasted tomatoes
2 cups water or beef or chicken broth
3 15 oz. cans cannellini or other white beans, drained
Sour cream (optional)

In 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 or beef or chicken broth. Bring to a boil, reduce heat 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 10 minutes. Add salt and pepper to taste.

Serve garnished with some some bacon bits and sour cream.

Serves 10-12.


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