Cook bacon in a 6- to 8-quart heavy pot over moderate heat, stirring now and then until crisp. Transfer with slotted spoon to paper towels to drain. Crumble bacon and refrigerate until needed for garnish.
Pour off all but 2 tablespoons fat from pot; add a little oil if there aren’t 2 tablespoons. Brown pork in without crowding, working in batches if necessary. As each batch is done, transfer to a plate.
Add the additional 2 tablespoons oil, when heated add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic and stir until fragrant.
As onions cook, in a small bowl, mix chili powder, cumin, oregano, cayenne, and red pepper flakes. After garlic has become fragrant, push the mixture aside and add spices to the pot. Stir and cook for about 30 seconds to bloom spices. Immediately, working quickly so as not to burn spices, add the broth, coffee & water or beer, the minced chilis in adobo sauce, the tomatoes with their juices and stir. Add the reserved pork back in along with any accumulated juices.
Gently simmer chili, uncovered, stirring occasionally, until pork is very tender but not falling apart, about 1 1/2 to 2 hours. Stir in beans and bring to a simmer, stirring. Simmer about 20 minutes to heat the beans through and blend flavors, stirring as needed.
Serve chili with reserved bacon and other desired accompaniments.
Keywords: Alcohol, Beans, Beef Stock, Beer, black beans, canned tomatoes, Chili, Chipotle, Coffee, Hot Peppers, Jalapeno, Mexican or Southwestern, Pork Shoulder Recipe, Soup, Tomatoes