How to Make Smoky Pork, Bacon & White Bean Chili Recipe: Ohio Pork Episode 11

Pork loin is a great twist to a classic favorite – chili! Warm up on cold days with a lean and hearty chili.

Buy a pork loin and cut it up into cubes yourself to save money. When purchasing pork look for the word “loin”. Loin = lean!

Smoky Pork, Bacon, and White Bean Chili

1 1/2 pounds pork loin roast, cut into 3/4-inch dice*
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
2 tablespoons chili powder
1 tablespoon smoked paprika
2 14 1/2-oz cans diced fire-roasted tomatoes
1 1/2 cups water
2 15 oz cans cannellini beans, (white kidney) or other white beans, drained
1/2 cup sour cream, (optional)
2 scallions, thinly sliced (optional)

In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes.
Use a slotted spoon to transfer the 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 the heat to medium-high, add the pork,
and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in
the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is
tender, 35 to 45 minutes.
Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt
to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.

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