Wild-Card Pork and Two-Bean Chili | Paula Deen

Ingredients

• 1 32-ounce carton beef broth
• 2 cups water
• 2 15.5-ounce cans pinto beans
• 2 15.5-ounce cans black beans
• 2 15-ounce cans tomato sauce
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce can diced tomatoes and green chiles
• 1 onion
• 5 cups shredded Spiced Pork Roast recipe follows
• 1 tablespoon ancho chile powder
• 1/2 teaspoon salt
• 1 5-pound bone-in Boston butt roast
• 3 cloves garlic
• 2 bay leaves
• 1/2 teaspoon chipotle chile pepper