Preheat oven to 350° F.
Line 2 baking sheets with aluminum foil. Drizzle with a little olive oil and spread over the foil, to help prevent against sticking. Line one baking sheet with the tomato halves, cut-side up. Drizzle with additional olive oil and then sprinkle generously with kosher salt and black pepper. Line the other baking sheet with the green onions and serrano peppers. Drizzle and season as you did the tomatoes. Roast the vegetables in the middle of the oven for 60 minutes. If your green onions and peppers look done after 50 minutes, remove early but let the tomatoes finish.
Transfer the tomatoes to a crockpot or other slow cooker.
Remove the stems of the peppers and roughly chop into thin rounds, keeping the seeds and innards. Place into crockpot.
Roughly chop the green onions (the whole piece, not just the white part) and place all but 1/4 of roasted green onion bits into the crockpot. Set aside the remaining green onion pieces for garnish.
Add into the crockpot the pork, 2/3 of the bacon bits, the garlic, beans, lime juice, chili powder, tomato paste and water. Cover and cook on HIGH for 4 hours.
To serve, ladle chili into a bowl. Top with a dollop of Greek yogurt or sour cream, some fresh cilantro, some roasted green onion pieces and some bacon bits. Season with black pepper and serve!
Daina Falk, Hungry Fan