Ingredients:
1/4 – pound sliced bacon
2 – pounds boneless pork cubed, ½ inch pieces
2 – Tablespoons vegetable oil
1 – small chopped white onion
1 – jalapeno chile, chopped and seeded
2 – garlic cloves, minced
1 – teaspoon dried oregano, crumbled
2 – Tablespoons chili powder
1-1/2 – teaspoons ground cumin
1/8 – teaspoon cayenne
7 – ounces beef broth
1/2 – cup brewed coffee
1 – cup water
12 – ounces crushed tomatoes with puree
1 – can (8 ounces) red kidney beans
Directions:
1. In a 8 quart pot cook bacon with medium heat. Turn until bacon is crisp. Remove and place bacon on paper towel to drain.
2. Keep 2 tablespoons of bacon drippings and remove the rest. After bacon has cooled, crumble.
3. Turn your heat to medium/high and add oil. Brown pork in 3 batches. Remove from pot and place on plate.
4. In hot pot, add onions and jalapenos and cook. Reduce heat to medium.
5. Stir onions and jalapenos until soft. Now add your garlic, oregano, chili powder, cumin, and cayenne. Cook for 1 minute.
6. Return pork to pot and add broth, coffee, water and tomatoes. Simmer chili, uncovered. Cook 2 hours and stir occasionally.
7. You want pork tender. Now stir in the beans and bring to a simmer.
8. Garnish with the crumbled bacon. You can also garnish with chopped red onions, fresh cilantro, lime wedges, sour cream, and salsa.
