By Daniel Barrett of Big Smoke BBQ
1 brown onion (diced)
2 tsp crushed garlic
1 tsp cumin powder
1 tsp sweet paprika
1 green capsicum (diced)
2 tbs Dijon mustard
1 can crushed tomatoes
1 Jar pasta sauce
1 cup of beef stock
½ cup apple cider vinegar
2 tbs brown sugar
3 cans cannellini beans (drained)
3 tbs Worcestershire Sauce
500 grams of left overs (chopped brisket, pulled pork, diced beef ribs, etc)
Salt & Pepper to taste
Set your Green Mountain Grill to 120°C (250°F).
Combine all ingredients into a cast-iron or BBQ-friendly pot.
Cook uncovered for around 1.5 hours, stirring regularly.
Place lid on the pot and continue to cook for approximately another hour. Continue to stir regularly.
If at any point the mixture looks like it’s reducing too much or becoming too thick, simply add more beef stock.
Finish off with a dollop of sour cream to taste.