Sweet BBQ Pork Chili

By á-34480

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.

Ingredients

• 2 cans (8-ounces each) Hunt's® Tomato Sauce
• 1/2 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 1/2-inch pieces
• 1 1/2 cups white onion, chopped
• 1/2 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
• 1/2 cup vegetable broth
• Sour cream, chopped parsley and warm cornbread, optional

Details

Servings 6
Adapted from readyseteat.com

Preparation

Step 1

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.