Spicy Red Pork and Bean Chili

Ingredients

• 0.5 pound bacon sliced
• 4 pounds boston butt pork shoulder boneless cut into 1-inch cubes
• 7 ounce beef broth canned
• 38 ounce kidney beans red rinsed drained canned
• 28 ounce canned tomatoes with purée crushed canned
• 0.3 teaspoon cayenne 
• 0.3 cup chili powder 
• 1 cup hot-brewed coffee brewed
• 4 large garlic cloves minced
• 1 tablespoon ground cumin 
• 1  to 2 jalapeño chiles fresh seeded chopped
• 2 teaspoons oregano dried crumbled
• 1 sprigs tortilla chips fresh salted diced sour red warmed toasted chopped
• 2 tablespoons vegetable oil 
• 1 cup water 
• 1 large onion white chopped

Equipment

• paper towels
• pot
• ziploc bags
• slotted spoon
• tongs

Directions

1. Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp.
2. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper.
3. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate.
4. Add onion and jalapeños and cook over moderate heat, stirring, until softened.
5. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
6. Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
7. Serve chili with bacon and accompaniments.
8. · Chili may be made 2 days ahead, cooled completely, then chilled, covered. Reheat before serving.· Onion, cilantro sprigs, and lime wedges can be prepared up to 6 hours ahead and chilled in separate sealed plastic bags.