Smoky Pork, Bacon and White Bean Chili |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food. Ingredients:
1 1/2 lbs pork loin roast, cut into 3/4-inch cubes |
8 ounces bacon, thick-cut, cut crosswise into 1/4-inch strips (5-6 slices) |
1 large onion, diced |
2 tablespoons chili powder |
1 tablespoon smoked paprika |
2 (14 1/2 ounce) cans diced fire-roasted tomatoes |
1 1/2 cups water |
2 (15 ounce) cans white kidney beans or 2 (15 ounce) cans white beans, drained |
salt |
1/2 cup sour cream (optional) |
2 scallions, thinly sliced (optional) |
Directions:
1. Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
2. Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
3. Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
4. *Can substitute pork shoulder.
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