Brown the pork: Heat 1 tablespoons olive oil or neutral oil in a Dutch oven or heavy pot over medium-high heat. Add 1 pounds ground pork and break it up well. Cook until browned and any liquid has cooked off, about 6-7 minutes. Don't crowd it — you want browning, not steaming.

Build the base: Add 1 pieces yellow onion, diced, 3 pieces jalapenos, diced (seeds in or out to taste), and a pinch of 1 teaspoons salt. Cook until the onion softens, about 4 minutes. Add 4 pieces garlic cloves, minced and cook another 30 seconds until fragrant.

Toast the spices: Stir in 2 tablespoons chili powder, 1 teaspoons cumin, 1 teaspoons smoked paprika, and 1 teaspoons oregano (Mexican if you have it). Cook for about 1 minute, stirring constantly so the spices bloom but don't burn.

Simmer: Add 14.5 ounces canned diced tomatoes (with juices), 1 cups chicken broth, and 15 ounces canned white beans (cannellini or Great Northern), drained. Stir well, scraping up any fond from the bottom. Bring to a boil, then reduce to a low simmer. Cover with the lid slightly ajar.

Low and slow: Simmer for 30-40 minutes, stirring occasionally. The chili should thicken nicely. If it gets too thick, add a splash more broth.

Finish and season: Stir in 1 tablespoons lime juice. Taste and adjust 1 teaspoons salt and 0.5 teaspoons black pepper. Let it rest off heat for 5 minutes before serving — it tightens up a bit.