Warm up with a bowl of Smokey Pork, Bacon, and White Bean Chili. This smoky and hearty chili brings together tender pork, crispy bacon, and creamy white beans, delivering a depth of flavor that will satisfy any chili lover. Perfect for cool nights or game days, this dish is a guaranteed game-changer.
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.
Recipe courtesy of the National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
