Spicy Red Pork and Bean Chili

    1/2 lb. sliced bacon
    4 lb. boneless pork shoulder, cut into 1-inch cubes
    2 tablespoons vegetable oil
    1 large white onion, chopped
    1 to 2 fresh jalapeno chiles, seeded and chopped
    4 large garlic cloves, minced
    2 teaspoons dried oregano, crumbled
    1/3 cup chili powder
    1 tablespoon ground cumin
    1/4 teaspoon cayenne
    1 (14 oz.) can beef broth
    1 cup brewed coffee
    1 cup water
    1 (28 oz.) can crushed tomatoes with puree
    2 (19 oz.) cans kidney beans, rinsed and drained

Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning,
until crisp. Transfer with tongs to paper towels to drain and pour
off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry
and season with salt and pepper. Add oil to pot and heat over
moderately high heat until hot but not smoking. Brown pork in about
6 batches without crowding and transfer with a slotted spoon to a
plate. Add onion and jalapenos and cook over moderate heat, stirring,
until softened. Add garlic, oregano, chili powder, cumin, and
cayenne, then cook, stirring, 1 minute. Return pork to pot with any
juices accumulated on plate and add broth, coffee, water, and
tomatoes with puree.

Simmer chili, uncovered, stirring occasionally, until pork is very
tender, about 2 hours. Stir in beans and bring to a simmer, stirring.