Add the ground pork to a dutch oven or large pot over medium-high heat and cook, occasionally breaking up the pork, until well browned, about 6 minutes.
Add the onion and tomato to the pot and cook, occasionally stirring while breaking up the tomatoes, about 5 minutes.
Stir in the paprika, garlic, cumin, cayenne, 2 tsp salt, and 1/2 tsp black pepper until combined.
Pour in the water then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits from the bottom of the pot.
Stir in the black beans and pinto beans then bring the chili to a boil.
Place a lid on the pot and reduce the heat to medium-low.
Simmer the chili with the lid on, stirring occasionally, for about 1 hour.
Take the lid off the pot and continue to simmer the chili over medium-low heat, stirring occasionally, until chili thickens and beans are tender, about 1 hour 30 minutes.
Season the chili with additional salt & pepper to taste.
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