We’re going to be a little naughty this week and seriously kick up the bacon just in time for the big game on Sunday. This super yummy and easy to prepare chili is loaded with bacon, pork loin, and beans, ’cause nothing says football like lots and lots of pork! You can even start making it, then pour it into the slow cooker and let that do all the heavy lifting. Just be sure to get everything together in the pot, on the stove, before you slide it into the cooker. It will taste way better if the pork cubes have a chance to brown a bit. Now, GO RAVENS!
Smoky Pork, Bacon and White Bean Chili
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Makes: 6 servings
- 8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-inch strips
- 1 large onion, cut into 1/2-inch dice
- 1 1/2 pounds pork loin roast, cut into 3/4-inch dice
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 14 1/2-ounce cans diced fire-roasted tomatoes (I like Muir Glen)
- 1 1/2 cups water
- 2 15-ounce cans cannellini beans, (white kidney) or other white beans, drained
- Salt
- 1/2 cup sour cream, (optional)
- 2 scallions, thinly sliced (optional)
In large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
Add onion to bacon fat and cook, stirring occasionally until onions are beginning to soften, 5-6 minutes. Increase heat to medium-high, add pork, and cook, stirring occasionally, for 6 to 8 minutes, until just beginning to brown. Stir in chili powder and paprika. Stir in tomatoes (with juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35 to 45 minutes.(You could also prepare the dish to this point, then pour ino a slow cooker. Cover and cook on low for 5-6 hours or high for 2-3 hours).
Stir in beans and about 1/2 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serve chili garnished with remaining bacon and sour cream and scallions, if using.
Recipe adapted from the National Pork Board
