Smoky Pork and Pinto Bean Chili

Heat large Dutch oven or saucepan over medium heat. Add Bacon (4 slices) and cook, stirring occasionally, for 4 to 6 minutes or until golden and crispy, and fat is rendered. Using slotted spoon, transfer to paper towel to drain.

Season Pork Shoulder (680 g) with Adobo Seasoning (1 Tbsp). Transfer to Dutch oven of rendered bacon fat and cook, turning occasionally, for 6 to 8 minutes or until starting to brown. Stir in Celery (2 ribs), White Onion (1), and Jarred Minced Garlic (1 Tbsp). Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.

Stir in Black Lager (120 mL), bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in Diced Tomatoes (2 cans), Tomato Sauce (1 can), 1 cup water, minced Chipotle Peppers in Adobo Sauce (2), additional sauce, Chicken Bouillon Powder (1 packet), Honey (1 Tbsp), and Bay Leaf (1); bring to a boil. Reduce heat to medium-low. Return bacon to Dutch oven. Cook, stirring occasionally, for 1 hour. Stir in Canned Pinto Beans (2 cans); cook for 1 to 1 1/2 hours or until meat is very tender, sauce has thickened and flavors are married.

Using tongs, transfer pork to cutting board or large plate; using 2 forks, shred meat and return to Dutch oven. Stir until incorporated. Discard bay leaf.

Serve chili with warm White Corn Tortillas (12), Avocados (2), Sour Cream (180 g), and Scallions (4) and let diners serve themselves.