Smoky Pork, Bacon And White Bean Chili

• 1 1/2 lbs pork loin roast, cut into 3/4-inch cubes*
• 8 ounces bacon, thick-cut, cut crosswise into 1/4-inch strips (5-6 slices)
• 1 large onion, diced
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 (14 1/2 ounce) cans diced fire-roasted tomatoes
• 1 1/2 cups water
• 2 (15 ounce) cans white kidney beans or (15 ounce) cans white beans, drained
• salt
• 1/2 cup sour cream (optional)
• 2 scallions, thinly sliced (optional)

1. Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
2. Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
3. Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
4. *Can substitute pork shoulder.

pork loin roast, bacon, onion, chili powder, paprika, tomatoes, water, white kidney beans, salt, sour cream, scallions

Taken from www.food.com/recipe/smoky-pork-bacon-and-white-bean-chili-493802 (may not work)