2 tablespoons vegetable oil or bacon drippings 4 cups onions, finely chopped 2 cloves garlic, minced 1 1/2 pound boneless pork shoulder, cut into 1/4" cubes 2 tablespoons masa harina 1 pound canned tomatoes, chopped coarsely 5 jalapeno peppers, split, seeded, 1/2 cup water 3 teaspoons paprika 1 teaspoon oregano 2 teaspoons salt, optional 1 1/2 cup water, or more to control consistency 1 pound canned pinto beans or red kidney beans 1 cup tequila, optional
Pour oil into a medium saucepan and saute onions and garlic until soft and transparent, about 8 minutes.
Drop pork in with the onions and cook until all redness in the meat is gone.
Sprinkle on the masa harina and blend. Stir frequently to prevent the meat from sticking, about 10 minutes. Add tomatoes.
Open and seed jalapenos. Chop coarsely and place into a food processor or blender. Add 1/2 cup water and puree. Pour a portion of this puree into the meat mixture and taste for heat. Add puree to your taste, five is very hot.
Add paprika, oregano, salt and additional water. As the chili cooks down it may need more water or it could become too thick.
Cover the pot and cook, slowly bubbling, over low heat for 1 hour.
During the last half hour of cooking add the beans and the water they were packed in. Stir frequently to prevent sticking.
Taste for seasoning and decide if more jalapeno is needed or salt.