1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds pork cheeks or pork shoulder, cleaned, trimmed, and cubed
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
3 garlic cloves, minced
2 jalapeno chilies, seeded and very finely chopped
2 red bell peppers, cored, seeded, and finely diced
1 12-ounce bottle amber ale or porter
2 cups chicken stock
1 28-ounce can San Marzano tomatoes, with their juice
2 canned chipotles in adobo, seeded and minced
1 pound dried black-eyed peas (1 2/3 cups) picked over and rinsed
1 small cinnamon stick
Shredded smoked cheddar cheese
Fresh cilantro leaves
Sliced scallions, white and green parts
IIn a large bowl, combine the coriander, paprika, and cumin and toss with the pork cheeks(or shoulder). Season with salt and pepper.
In a large enameled cast-iron Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add half of the pork and cook, turning as needed, until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork. Transfer to the plate. Add the bacon to the pot and cook over medium heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapenos, and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork cheeks (or shoulder) to the pot along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas, and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2-1/2 hours.
Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro, scallions, and creme fraiche at the table.