Preheat a grill
Remove the pork sirloin roasts from the fridge and coat with another thin layer of canola oil.
Grill the pork roasts until good charring has developed on all sides. The inside of the pork doesn’t need to be cooked through, you just want the charred outside.
Once grilled, set on a plate or bowl and set aside at room temperature while you put everything else together.
Dice the onions and put them in a large bowl. Do the same for the green peppers.
Finely chop the garlic and put it in a small container, and do the same to the chipotle chili pepper.
Open the cans and set them next to the stove.
Preheat a large pot (something larger than 5 qt that also has a lid) on the stove top on medium high heat.
Add the bacon grease, along with 1 Tbsp of canola oil into the heated pot. Add the diced sweet onion, bay leaves and oregano sprig and saute until the onions begin to turn translucent.
Add the garlic cloves and bell peppers, and saute for another 3-4 minutes.
Add the tomato paste and mix everything together until the vegetables are evenly covered in tomato paste. Cook for about a minute, on medium heat, stirring consistently to prevent the paste from burning.
Add the chopped chipotle pepper and stir to mix evenly.
Add the diced tomatoes, fire roasted diced tomatoes and green chilis. Stir to combine.
Add the chicken stock, mix together well.
Add everything else (ham shanks, kidney and pinto beans, brown sugar, ground cumin, ground paprika, chili powder, chipotle chili powder, onion salt, garlic powder, and black pepper) and stir to combine.
Cut the grilled pork roasts into cubes and add to the pot (along with any juices that dripped into the bowl/onto the place the pork was resting on). Stir to combine.
Bring to heavy simmer, stir one last time, cover and reduce the heat so the pot sits at a gentle simmer. Cook for 3 hours.
Taste the soup (careful, it’s hot) and add more salt if necessary (it shouldn’t be).
Remove the pot from the heat and set it somewhere to cool down. Don’t put the hot pot right into your fridge, otherwise the heat will spoil your food in the fridge over night. If it’s cold outside (less than 40 degrees), find a place where animals can’t get to the pot and set it there with the lid on over night, then move to the fridge in the morning. If it’s not cold enough outside, fill a ziplock bag with ice cubes, get as much air out of it as possible and seal it. Then set the bag in the chili and stir it around. Swap out the ice as it melts until the chili is close to room temperature, then put the pot in the fridge.