Pulled pork chili

February 28 is National Chili Day! This mouth-watering recipe was a first-place winner at multiple rib and bacon fests in 2018:

Main ingredients:

30 ml olive oil
450 g trinity mirepoix (one medium onion, one stick of celery and one green pepper, diced)
50 g jalapeño diced
4 cloves of fresh garlic, minced
30 ml tequila
250 ml chicken stock
50 g tomato paste
150 g canned tomatoes with juice
500 g smoke pulled pork
700 g red and white kidney beans, rinsed in cold water
150 g sliced mushrooms (sautéed well, season with salt and pepper)
Cilantro or parsley to taste, chopped

Dry seasoning ingredients:

8 g paprika
8 g cumin
6 g salt
5 g chili powder
5 g dry oregano
4 g black pepper

Sauces:

4 tbsp. Gonzalez BBQ sauce
2 tbsp. Gonzalez Jalapeños Fiesta sauce

Method:

1. On medium heat in a medium pot, stir olive oil, trinity mirepoix, fresh garlic and jalapeños 5 to 8 minutes.
2. Add tequila, flambé or burn the liquor.
3. Add tomato paste and canned tomatoes.
4. Add pulled pork, dry seasoning ingredients, chicken stock and kidney beans; bring to a boil for 10 minutes.
5. Add sautéed mushrooms, sauces and chopped cilantro (or chopped parsley if you prefer). Add salt and pepper to taste.
6. Garnish with baked tortilla, cheddar cheese, sour cream and cilantro.