Triple Pork Black Bean Chili

Remove the bacon from the pan and place it on paper towels aside. Do not remove the bacon fat or bacon grease from the pan because you need it for the next steps.

If you don't have much bacon fat, add 1 to.2 tablespoons of olive oil to the same Dutch oven.

Add the pork shoulder or pork butt, and brown all sides, turning every 30 seconds or so to ensure even cooking. Remove and set aside on a platter.

Add the chorizo and onions to the Dutch oven and cook for 1 to 2 minutes.

Meanwhile, to the canister of a high speed blender, addd the fire-roasted tomatoes, chipotles in adobo, and blend on high until smooth.

To the Dutch oven with the chorizo and onions, add back in the bacon, pork shoulder, black beans, bourbon or whiskey, garlic, chili powder, tomato paste, honey, and cover with 5 cups chicken broth. Tip - For slow cooker directions transfer everything to a 7 to 8-quart slow cooker at  this point and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. If using a slow cooker, I recommend using canned rather than dried black beans.

Turn the heat down to medium, and simmer uncovered for 2 hours, stirring every 30 minutes or so.

As desired. add up to 3 additional cups broth so the chili has the desired consistency. After 2 hours, test to make sure the black beans are cooked through if using dried beans, before garnishing and topping the chili. Make sure to test a few beans just to be safe. If the beans are at all chewy or hard, they're not done. Simmer for 15 to 30 minutes more, or as needed until they're fully cooked through.

Garnishing and Topping - If desired, to the Mexican cream, add toasted cumin seeds (toast over medium heat in a dry skillet for a minute or two) or ground cumin, and stir to combine.

Garnish the chili with your choice of crema, avocado, cilantro, cheese, or other favorite garnishes.

Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.