In a large saucepan over medium heat, render
the bacon until golden and crisp
. Place on a wire rack to drain
the excess grease
. Crumble the bacon and set aside.
Return the saucepan
to medium heat and fry
the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika
, cumin, sea salt
, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes
. Add the espresso
, maple syrup
, oregano and lots of pepper. Bring the chili to a simmer
. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro
and cook for 5 more minutes, until heated through.
Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.