Smoky Pork, Bacon And White Bean Chili From Smithfield® - cooking recipe

Ingredients

6 slices Smithfield(R) Thick Cut Bacon, cut into 1/4-inch-wide slices
1 Smithfield(R) Applewood Smoked Bacon Seasoned Pork Loin Filet, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14.5 ounce) cans diced fire-roasted tomatoes
1 1/2 cups water
2 (15 ounce) cans cannellini beans (white kidney) or other white beans, drained
Salt
Sour cream
Thinly sliced green onions

Preparation

Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
Serve chili garnished with remaining bacon, sour cream and green onions.