Sweet BBQ Pork Chili

YUM! A sweet homemade barbecue sauce with black/red beans and tender pieces of pork come together perfectly in this easy and delicious chili. Top servings with a dollop of sour cream and side of crusty or corn bread.

Sweet BBQ Pork Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cans (8-ounces each) Hunt's® Tomato Sauce

  • ½

    cup brown sugar, firmly packed

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons cider vinegar

  • 1

    teaspoon onion powder

  • 1

    teaspoon chili powder

  • 1

    tablespoon garlic, finely chopped

  • 1

    tablespoon Pure Wesson® Vegetable Oil

  • 1

    pound boneless pork shoulder, cut into ½-inch pieces

  • cups white onion, chopped

  • ½

    teaspoon salt

  • 1

    can (14.5-ounce) Hunt's® Diced Tomatoes, undrained

  • 1

    can (15-ounce) black beans, drained, rinsed

  • 1

    can (15-ounce) red kidney beans, drained, rinsed

  • ½

    cup vegetable broth

  • Sour cream, chopped parsley and warm cornbread, optional

Directions

BARBECUE SAUCE: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside. CHILI: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside. Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.


Nutrition

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