Sweet and Spicy BBQ Pork Chili

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

Step 1

First, let’s whip up the BBQ sauce. Combine the tomato sauce, brown sugar, mustard, vinegar, onion, chili powder, and garlic in a small saucepan. Bring it to a boil, then lower the heat and let it simmer gently for about 5 minutes, stirring now and then. Once it’s ready, take it off the heat and set it aside.

Step 2

Heat some oil in a large pan over medium-high heat. Add the pork and cook it for about 5 minutes, turning occasionally until it’s nicely browned all over. When it’s done, remove the pork from the pan and set it aside.

Step 3

In the same pan, toss in the onion along with a pinch of salt. Cook for around 4 minutes until the onion softens, stirring occasionally so it doesn’t stick. Then pour in your BBQ sauce, add the browned pork back in, and stir in the undrained tomatoes, black beans, kidney beans, and broth.

Step 4

Bring everything to a boil, then cover the pan and lower the heat to let it simmer for about 10 minutes, or until the pork is tender and the flavors meld together. Give it a stir now and then to keep everything from sticking.

Step 5

When you’re ready to serve, spoon the chili into bowls and top with a dollop of sour cream and a sprinkle of fresh parsley. It’s fantastic alongside some warm cornbread if you have it!