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4 thick strips bacon

1-1/2 cups chopped onion

1/4 cup vegetable oil

5 pounds pork shoulder, cut into 1" cubes

1 cup water

2 cups V-8 juice

2 cups beer

1 tablespoon mild chili powder

1 tablespoon hot chili powder

1 teaspoon ground cumin

2 fresh jalapeno peppers, seeded and minced

2 tablespoons masa harina or cornmeal

2 tablespoons fresh cilantro leaves, chopped


4 cooked crumbled bacon strips

1 bunch scallions, trimmed and sliced 2" into green portion

1 cup grated Monterey Jack cheese

1 cup sour cream or yogurt

1-1/2 cups chopped green peppers and tomatoes

Hot chili powder

Brown the bacon slices in a large, heavy skillet.  Drain the bacon, and when cool, crumble and reserve for garnish.

Drain off all but 2 tablespoons of fat, and saute onion in it until they are soft and translucent.  Transfer onions to a heavy 5 quart casserole.

Brown pork pieces in in successive batches adding oil, to keep the meat from sticking.  Deglaze the pan with water, then add it along with V-8 and enough beer to cover the meat in the casserole.

Bring liquid to a simmer, stir in the chili powders, cumin and fresh jalapenos.  Partially cover the pot, and simmer slowly for 1 hour.

Stir in the masa harina or corn meal and simmer another hour, stirring occasionally.  Serve chili sprinkled with fresh cilantro and accompanied by black beans.  Pass garnishes.