Smoky Pork, Bacon and White Bean Chili
3 lbs. pork loin roast, cut into ¾-inch dice
1 lb. bacon, cut crosswise into ¼-inch strips (I used a combination of Hormel jalapeno bacon and Cremer’s smoked bacon)
1 large onion, diced
4 tablespoons chili powder
2 tablespoons smoked paprika
4 (14.5 oz.) cans diced fire roasted tomatoes, undrained
3 cups chicken or beef stock
4 (14.5 oz.) cans cannellini beans, drained
Salt, to taste
In a large stockpot, over medium heat, cook the 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 the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are tender, 6-8 minutes. Transfer stockpot contents into a large slow cooker. Add the chili powder and smoked paprika and stir. Add in the tomatoes and chicken or beef stock. Stir in the beans and the bacon. Add salt to taste. Cover and cook on low 6-7 hours, or until pork is tender. Serve.