No, it's not real chili. But just like when I have a nasty cold or other miscellaneous ailment and I call it the "flu," what I made tonight I call "chili." It's got prissy ingredients like beans and sweet bell peppers, but it's also delicious with a dollop of sour cream and a hunk of corn bread on the side.
2 slices thick-cut bacon
2 onions, diced
4 cloves garlic, crushed
2 tsp kosher (or oak-smoked) salt
4 tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
2 pasilla peppers, diced
2 sweet bell peppers (red, yellow, whatever), diced
1.5 lbs ground pork
2 cans diced and peeled tomatoes
2 cans beans (I usually use 1 can kidney, 1 can pinto)
salt, pepper and chili powder
Fry bacon in a large soup pot. Remove bacon once it has cooked, and add the onions, peppers, garlic and spices to the bacon fat along with the salt. Allow the vegetables to cook until tender. Add the ground meat and cook until juices run clear. Add beans and tomatoes, and allow to simmer for 10-15 minutes. Taste, and adjust seasonings until satisfied.