Sweet BBQ Pork Chili recipe
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Ingredients
- 2 (8 ounce) cans Hunt's® Tomato Sauce ½ cup firmly packed brown sugar 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 teaspoon onion powder 1 teaspoon chili powder 1 tablespoon finely chopped garlic 1 tablespoon Pure Wesson® Vegetable Oil 1 pound boneless pork shoulder, cut into 1/2-inch pieces 1 ½ cups chopped white onion ½ teaspoon salt 2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained 1 (15 ounce) can black beans, drained, rinsed 1 (15 ounce) can red kidney beans, drained, rinsed ½ cup vegetable broth 1 teaspoon Sour cream 1 teaspoon Chopped parsley 1 ounce Warm corn bread
Nutrition Info
- 294.7 caloriescarbohydrate: 43.3 gcholesterol: 23.7 mgfat: 7.9 gfiber: 9.5 gprotein: 14.3 gsaturatedFat: 2.4 gservingSize: -sodium: 1283.6 mgsugar: 20.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet BBQ Pork Chili
Directions
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To make BBQ 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.
To make 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 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.