This chili won second place at our 2017 Iowa State Fair Chili Contest!
3-1/2 lb Pork Roast
3 Tbsp Paprika, Hot Hungarian
1 Tbsp Chili Powder, Medium
1 Tbsp Ancho Chile Powder
1 tsp Thyme
1 tsp Oregano
1 tsp Chervil
2 Tbsp Tomato Power
2 large (28oz) cans Diced Tomatoes
1 bunch Green Onions, trimmed
1 (15oz) can Black Beans
1 (15oz) can Red Kidney Beans
1 (15oz) can White Kidney Beans
1 medium Yellow Onion
1 (12oz) bottle premium Beer
Salt and Pepper to taste
Prepare a dry rub with the paprika, chili powder, ancho chile powder, thyme, oregano, and chervil. Coat the pork roast with the rub. Reserve any unused dry rub mixture to season the pot later.
Heat a large skillet with the bacon fat on medium-high heat. Brown the pork roast in the skillet on all sides, several minutes per side. Place the roast into a roasting pan, cover, and cook on low for 6 hours. Remove roast from roasting pan and allow to cool on a platter or cutting board until it is cool enough for you to handle it.
Meanwhile, in a large soup kettle or dutch oven, add the diced tomatoes, beans, tomato powder, onion, and green onion. Shred or cut the pork into small bite-sized pieces, and add to the soup kettle. Add the beer. Bring mixture to a low boil, then reduce heat to a simmer. Adjust seasonings by adding some the dry rub mixture to the pot, if desired.
Allow chili to simmer for at least an hour. Add water as needed.
MAKE AHEAD: This chili is best if prepared in advance, refrigerated and reheated the next day.