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 calories
carbohydrate: 43.3 g
cholesterol: 23.7 mg
fat: 7.9 g
fiber: 9.5 g
protein: 14.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1283.6 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Black and red beans with tender pieces of pork shoulder simmered in a homemade sweet BBQ sauce with brown sugar, garlic and tomato sauce for a fusion of BBQ pork and chili.

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