Pulled Pork Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 large jalapeño chopped
• 1 clove garlic minced
• kosher salt to taste
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 2 tsp onion powder
• 1/4 tsp all spice
• 1 tablespoon Worcestershire sauce
• 30 ounces canned tomato sauce
• 1/2 cup barbecue sauce 
• 30 ounces pinto beans rinsed and drained
• 15 ounces canned light red kidney beans rinsed and drained
• 1 cup water
• 1¾ pounds leftover smoked pulled pork shoulder (I used the leftover pork from my Dr. Pepper pulled pork recipe) 

OPTIONAL TOPPINGS:

• Cheddar cheese  
• Corn bread 
• sour cream
• sliced green onions
• sliced jalapeños
• fresh cilantro
• Corn chips

Instructions

• In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
• Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
• Add in tomato paste, chili powder, cumin, smoked paprika, Italian seasoning, garlic powder, onion powder, allspice, and Worcestershire sauce. Stir and cook 1 minute.
• Next add in tomato sauce, barbecue sauce, beans, water, and pulled pork. Stir and simmer on low heat for 45 minutes.
• Spoon chili into bowls and top with desired toppings.