yourfanat wrote: I am using another tool for Oracle developers - dbForge Studio for Oracle. This IDE has lots of usefull features, among them: oracle designer, code competion and formatter, query builder, debugger, profiler, erxport/import, reports and many others. The latest version supports Oracle 12C. More information here.

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The Ultimate Game Day Warm Up

MISSION, KS -- (Marketwire) -- 01/03/13 -- (Family Features) Bold, flavorful chili is the ultimate game day grub, offering hearty portions to feed a hungry crowd and personalized toppings to suit every palate. For a delicious twist to your go-to, wow guests with a hearty, versatile pork-based chili with layers of savory flavor.

Smoky ingredients are all the rage, with fire-roasted tomatoes, bacon and chipotle peppers on the rise in restaurant menus across the country. Give this delicious trend the home-cooked treatment with Smoky Pork, Bacon and White Bean Chili, a simple recipe that takes only 20 minutes to prepare and can be conveniently made in the slow cooker.

With this versatile recipe, it's easy to add a personal touch. Make your hearty chili even more smolderingly smoky by adding finely chopped chipotle chiles (from a can of chipotles in adobo sauce) along with the onion. Or, to amp up the heat, add a dash of cayenne pepper powder along with the chili powder.

To round out the meal on game day -- or any day -- serve with warm corn tortillas or corn bread and a refreshing side salad with radishes and cilantro. Prepare a topping bar with sour cream, roasted tomato salsa, sliced avocadoes, scallions and shredded Jack cheese.

For more delicious game day inspiration, join the conversation at, and Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.

Smoky Pork, Bacon and White Bean Chili
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Makes: 6 servings

8         ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-
          inch strips
1         large onion, cut into 1/2-inch dice
1 1/2     pounds pork loin roast, cut into 3/4-inch dice
2         tablespoons chili powder
1         tablespoon smoked paprika
2         14 1/2-ounce cans diced fire-roasted tomatoes
1 1/2     cups water
2         15-ounce cans cannellini beans, (white kidney) or other white
          beans, drained
1/2       cup sour cream, (optional)
2         scallions, thinly sliced (optional)

In large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.

Add onion to bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add pork, and cook, stirring occasionally, until onions are crisp-tender, 6 to 8 minutes. Stir in chili powder and paprika. Stir in tomatoes (with juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35 to 45 minutes.

Stir in beans and about 2/3 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.

Serve chili garnished with remaining bacon and sour cream and scallions, if using.

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