Twice "Porked" Chilli

Preheat heavy bottomed pot. Cutting across entire slab of bacon, slice bacon to yield 3/4" pieces. Over medium-high heat, sautée bacon. While bacon fat is being rendered, dice onions. Add onions to bacon and toss constantly. When onions become soft, translucent, and start to take on color, add ground pork. Sautée and break up chunks of meat until pink.

While ground pork is cooking, core tomatoes but leave whole. Once pork is pink, add cored tomatoes. Season with salt and pepper, to taste. Let mixture bubble. As tomatoes break down, tomato skins will pull away on their own. Fish out tomato skins as they surface from this point until the end of the cooking process.

While tomatoes are cooking, open kidney bean cans and drain well in a sieve or strainer. When 75-80% of tomatoes are broken down, add dry seasonings (chili powder, cumin, paprika, ground coriander seeds, ground oregano, and granulated garlic). Taste for seasoning and adjust including any additional salt and pepper.

Add drained kidney beans and Ikari Worcestershire sauce. Taste for seasoning. Add red chili flakes, if desired, or reserve chili flakes for serving so that folks can add "heat" as they prefer. Let chilli cook on extra low heat for 3-5 hours. Alternatively, slow cook in a crock pot.

Serve with red chili flakes, sour cream, cilantro, diced red onions (or chives), and grated cheddar.

Notes:

We created this twice "porked" chilli on 4th of July, 2013 with Reg, TheresaMc, TheresaB, Mickey, Alex, KateB, KateL, AndyB, and AndyC.

The recipe for 12 may sound like a lot, but chili freezes extremely well so I strongly encourage you to go ahead and make a double batch to be sure you can find some buried treasure in your freezer.