Poker night-Let's try a new chili recipe

 Philly had his monthly poker party last night, believe it or not, I enjoy it too.  It gives me an opportunity to make something yummy (I hope) and I get a girls night out.

I've made chili plenty of times and have never really been wowed by the results.  I am bound and determined to have success.  Here was my chance to try another recipe.  Well...I guess it was a hit!  Woo hoo!  I found this recipe in Cook's Country 1st Edition.  This is a very meaty chili and has a smoky background.  I doubled the recipe to feed the boys.  If you double, here is a hint: when browning the meat, use 2 skillets and brown them in batches.  Otherwise,  it will take too long and the drippings will burn.  Also, don't waste the fond in the 2nd skillet, make sure you get those brown bits with some of the water.

Give this one a try and see what you think.  If you have a tried and true chili recipe, pass it on.  I'd love to try more.

Ranch Chili
3 1/2 lbs boneless Boston butt pork roast (AKA pork shoulder roast), trimmed of excess
         fat and cut into 1 inch cubes.
salt and pepper
8 slices of bacon, chopped fine
1 onion, minced
3 jalapeno chiles, seeded and minced
3 T chili powder
1 T ground cumin
1 1/2 tsp dried oregano
5 garlic cloves, minced
1 T brown sugar
1 (28 oz) can diced tomatoes
3 cups water
2 (16 oz) cans red kidney beans, drained and rinsed.

1. Toss the pork cubes with salt and pepper; set aside.  Fry the bacon in a large Dutch oven over medium heat until the fat renders and the bacon crisps.  Remove the bacon and place on paper towel lined plate.  Save the grease.
2.  Add 2 tsp of bacon grease back to pan.  Increase to medium high and add half of the pork.  Brown on all sides.  Don't turn too often, let it brown.  Transfer browned pork to a bowl.  Add another 2 tsp of bacon fat and brown the remaining pork.  Transfer browned pork to the bowl.
3. Reduce the heat to medium low and add 3 T. of bacon fat to the pot.  Add the onion, jalapenos, chili powder, cumin and oregano.  Cook stirring occasionally until the vegetables brown, about 4-5 minutes.  Add the garlic and brown sugar; cool until just fragrant, about 15 seconds.  Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.  Add back the cooked bacon and browned pork and water.  Bring to a simmer and continue to cook uncovered until meat is tender and the juices are dark and starting to thicken, about 2 hours.
4. Add the beans, reduce the heat to low and simmer uncovered, stirring occasionally for 30 minutes.  Adjust the seasoning and salt.  Serve with yummy condiments such as avocado, sliced tomatoes, diced onion, shredded cheese, sour cream and lime slices.