Pulled Pork Chili

2 Tablespoons Olive Oil

1/2 Cup White Onion, chopped

1 Clove Garlic, minced

1/3 Cup Red Bell Pepper, chopped

1 Tablespoon Cumin

1 Teaspoon Dried Oregano leaves

1 Teaspoon Lawry’s Seasoned Salt

1/4 Cup Red Wine

1 Cup Beef Broth

1 – 28 ounce Can Crushed Tomatoes

1/2 Cup BBQ Sauce

2 Tablespoons Worcestershire Sauce

3 Tablespoons Sugar

3 Cups Pulled Pork (leftovers from a 6 pound pork shoulder rubbed with McCormick Grill Mate Smoky Applewood Marinade and cooked in a crock pot on low for 12 hours)

Salt and Pepper, to taste

2 Tablespoons Fresh Cilantro

Shredded Cheddar Cheese (optional)

Sour Cream (optional)

Tortilla Chips or sliced Baguette (optional)

1. Heat oil in a heave bottom pot over medium/high heat and sauté onions until translucent. Add garlic and heat for 30 seconds or until fragrant.
2. Add in red bell pepper and seasonings. Sauté until tender.
3. Add in red wine and before to deglaze any cooked bits off the bottom of the pan. Add in broth and bring to a simmer.
4. Add in tomatoes, BBQ sauce, sugar, Worcestershire sauce, and let simmer for 5 to 10 minutes.
5. Add in cilantro and simmer for 1 to 2 minutes before removing from heat.
6. Serve with cheese, a dollop of sour cream, and tortilla chips or baguette slices
   • For a spicy version, add a chopped Jalapeno and 1/4 teaspoon of Cayenne Pepper in with the bell pepper

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