- 2 (8 ounce) cans Hunt's® Tomato Sauce
- 1/2 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 1/2 cups chopped white onion
- 1/2 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
- 1/2 cup vegetable broth
- Sour cream (optional)
- Chopped parsley (optional)
- Warm corn bread (optional)
- 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.
03/24/2018
recipepes.com
Sweet BBQ Pork Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
