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.
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