Frank's Pork Chop Chili

My landlord Frank claims this is the best chili on the planet.  He likes to serve everything as separate elements, then people can combine as they like at the dinner table: A pot of pork chops in sauce, a pot of seasoned pinto beans with bacon, a pan of fried potatoes, and a big plate of homemade tortillas.  Here is his description of how he makes his pork chop chili:

You Will Need

4 pork chops, cubed
Oil of choice
Chili powder, paprika
S&P
2 T flour, water
1/2 bag dry pinto beans (sort to get the stones out), soaked
1 T sugar
1/4 lb. bacon, chopped

"First, brown the pork chops in the skillet.  As they start to brown, add the chili powder, paprika, salt, and pepper.  Don't be stingy on the spices.  Then add the flour and mix it all together until it becomes pasty.  Gradually add water to the middle of the pan, stirring it in little by little.  As everything simmers, you can tell how much water to add until it gets to your desired thickness.

Meanwhile, place soaked pinto beans into a pot, covering the with 1 inch of water.  Bring to a boil, then dump the top part of the water off.  It will be a green color, which is just the dirt that didn't get washed out from the sorting of the beans.  Add more hot water (never cold; this will turn the shell of the beans hard again), and simmer with 1 T sugar.  Add the chopped bacon, and simmer on low, stirring constantly, for 1 hour. Add hot water when necessary.

You can add the beans to the pork chop sauce mixture if you'd like, or serve them separately.  It really is the best chili ever.  I prefer no tomato sauce...when it has tomato sauce, it becomes spaghetti sauce!  Just try it...you'll never go back to anything else!"