Christmas Roast Leftover Chili

Simple recipe, guaranteed to make 3 day old leftovers delicious

1 container of Pomi brand diced tomatoes.
1 Can of Goya Pinto beans
1 red onion, medium sized
1 red pepper
6 garlic segments(think they're called cloves, but that requires research)
2 jalapeno peppers
1 tblspn ancho chili powder
1 tblspn chili powder
1 tblspn paprika
1 tspn cloves
1 tspn oregano
1 tspn cumin
1/4 cup olive oil(if needed)
1 healthy pour of bourbon, I use Beam or Jack..but to each their own

with the last ingredient being 'leftovers' the minimum is two 1 inch thick cuts of rib roast or 4 of filet, but if you're using filet, I'm gonna reach through my screen and smack you silly for being a douche. I mean seriosly, filet? for Chili...

-Recipe is simple, find a crock pot and combine the Pomi, beans and all the spices, turn it on low.
-Dice up the onion and red pepper, then add them to the crock pot as well, stir everything up nicely
-Slice the jalapeno's in half and add them to the mix in the pot.
-add the bourbon

-Slice the roast leftovers into small pieces, as small as you're able to do easily, and add them to the mix. By now it should be mostly solid. If the mix isn't more solid pieces(ie onion, pepper, meat) then cut up another 1 inch thick cut, or more. It usually takes me 2-4 depending on how well i sliced the roast.

-Once the mixture looks right( yes that's a scientific term) add the olive oil. I use less oil if there are fattier portions present, but more if the meat is leaner.

Leave the crock pot on low for at least 4 hours, i usually set it when i head to work and its done 8-9 later when i get home, but 4 seems to be the minimum. Then server

Top with cheddar, parm/reg or your favorite cheese and use sour cream to make it less hot. Enjoy..

-Note: If it comes out 'soupy' add more meat and/or vegi's next time around.