Makes 3 quarts.
In a dutch oven over medium-high heat, cook until nearly crispy:
- 4 slices bacon, diced
Set aside bacon and all but 1 tablespoon of bacon fat. Brown:
- 1 pound pork, cubed and seasoned (any fatty pork will work, especially boneless ribs, stew chunks, or country-style ribs)
Set pork aside. Return bacon and bacon fat to pan. Sauté until translucent:
- 1 yellow onion, diced
Add, and sauté until fragrant:
- 3 cloves garlic, minced
Season, add, and brown thoroughly:
- 1 pound ground beef, seasoned
Combine, bring to quick boil, cover and reduce heat to low for an hour:
- 1 cup water or chicken stock
- 28 ounces crushed tomatoes, canned
- 4 tablespoons sriracha
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- Kosher salt, to taste
- the pork, previously cooked and reserved
Combine a separate bowl, and then add to chili:
- 1/4 cup water or chicken stock
- 2 tablespoons masa harina
Add the beans and simmer for 10 minutes:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
Finish with:
- 2 tablespoons lime juice (~1 lime, juiced)