Spicy Pork and Bacon Chili

Well it has bacon, and pork, so it should be really good. However D and I both thought this was just bland. The bacon's flavor was drowned out. It might pick up more flavor in the week, but this one is not a keeper.

Spicy Pork and Bacon Chili
Serves 8

Ingredients
1 lb sliced bacon (can use a little less)
1 (4 lb) pork shoulder, cut into 1-inch cubes
2 onions, chopped
1-2 fresh jalapeno chilies, seeded and chopped
2 tablespoons chopped fresh garlic (heaping tablespoons)
2 teaspoons dried oregano (rubbed between fingers to release flavors)
1/3 cup chili powder (yes 1/3 cup, or to taste)
1 tablespoon cumin (can use more)
1/4 teaspoon cayenne pepper
1 (14 ounce) can beef broth
1 cup brewed coffee
1 cup water
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans red kidney beans, rinsed and drained
salt and pepper
sour cream
shredded cheddar cheese

Directions
1. Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
2. Drain about half of the bacon fat and leave the rest in the pot.
3. Season the cubed pork with salt and pepper.
4. Add to the pot and brown on all sides; then transfer to a plate.
5. Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes).
6. Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
7. Return the pork and bacon back to the pot along with any juices from the plate.
8. Add in broth, coffee, water and tomatoes; mix to combine.
9. Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours).
10. Season with salt and pepper to taste.
11. Stir in the beans towards the end of cooking.
12. Serve with sour cream on the side.