Pork-tastic Chili

Ingredients

• 1 fresh jalapeño pepper
• 1 Hungarian wax pepper
• 2 large tomatoes
• 2 tablespoons + ⅓ bunch fresh cilantro
• 1 lime, for zest/juice
• 8 oz bacon
• 8 oz fresh chorizo
• 8 oz diced fresh yellow onions
• 1 teaspoon minced garlic
• 1 (15 oz) can black beans
• 1 (16 oz) can kidney beans in mild chili sauce
• 1 (8 oz) can tomato sauce
• 1 cup water
• 1 package sauceless shredded pork (about 12 oz)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 2 cups tortilla chips

Steps

1. Chop jalapeño and Hungarian wax peppers finely, discarding seeds and membranes. Chop tomatoes and cilantro. Zest lime (1/4 teaspoon), then juice (1 tablespoon). Chop bacon and remove casings from chorizo (wash hands).
2. Preheat large stockpot on medium-high 2–3 minutes. Place bacon in pot; cook and stir 4–5 minutes until crisp. Remove bacon and place on paper towel–lined plate; drain, reserving 1 tablespoon drippings in pot.
3. Return pot to heat. Add chorizo, all peppers, and onions; cook and stir 3–4 minutes until browned. Add tomatoes and garlic; cook 5 minutes or until tomatoes begin to break down.
4. Drain and rinse black beans. Add black beans, chili beans, tomato sauce, water, shredded pork, bacon, chili powder, cumin, paprika, salt, pepper, lime juice, and 2 tablespoons cilantro to pot; mix thoroughly. Bring chili to a boil, then reduce heat to low. Cover and simmer 20 minutes.
5. Combine sour cream, lime zest, and remaining ⅓ cup cilantro. Serve chili with sour cream mixture, cheese, and tortilla chips.