4slicesbacondiced into ½ inch pieces (if your bacon is "thick cut", just use 3 slices)
1lb.pork tenderloincut into about 4 pieces
salt & pepper
1large onionsdiced small
2stalks celerydiced small
3clovesgarlicfinely chopped
1medium jalapeñoseeded and finely chopped
1 12ouncebottle of beer
3 15ouncecans fire-roasted canned tomatoes puréed
2small cans green chiles
1cupfinely chopped fresh cilantrodivided
2tablespoonsdark brown sugar
1tablespoonoregano
1teaspooncumin
1teaspoonchile powder
1teaspooncoriander
1teaspoonsaltmore to taste
2 15-16-ouncecans cannellini beansdrained and rinsed
1 15-16-ouncecan black-eyed peasdrained and rinsed
1 6-ouncecan tomato paste
½medium butternut squashpeeled, seeded and chopped in small (about ½ inch) dice
coarsely chopped cilantro leavesfor garnish, if desired
greek yogurtfor garnish, if desired
avocado slicesfor garnish, if desired
Instructions
Cook bacon in a large dutch oven or oven-safe stock pot until fat is rendered and bacon is crisp. Transfer bacon with a slotted spoon to a large plate. If there's more than about 2 tablespoons of fat in pan, remove any excess.
Sprinkle pork pieces lightly with salt and pepper. Increase heat and add pork to bacon fat. Brown well on all sides. Remove pork with a slotted spoon to plate with bacon.
Add onion and celery to pan and sauté for 4-5 minutes or until softened and translucent. Add garlic and jalapeño and cook for another minute.
Add bacon, pork and all ingredients up to the butternut squash on the list. Do not add squash at this time. Bring mixture to a boil, then cover and place in oven. Slow roast @300˚F for 2 hours.
Remove chili from oven, uncover and with a large slotted spoon, transfer pork pieces to a large plate.When pork is cool enough to handle, cut it into one inch slices and shred with your fingers or two forks. Add butternut squash to chili mixture, cover and return to the oven for another 30-40 minutes or until squash is tender.
Add shredded pork and the other ½ cup of chopped cilantro, stir to combine. Taste and add more salt, if needed. Serve in bowls with dollops of Greek yogurt, sliced avocados and cilantro. Enjoy!
Notes
If you like your chili more "saucy", add a bit more beer at the end and simmer for a few minutes on the stovetop. If you prefer it thicker, simmer the chili for 15-20 minutes, uncovered, on the stovetop just before serving.