2 cans (8 oz each) 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
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (15 oz each) black beans, drained, rinsed
1 can (15 oz each) red kidney beans, drained, rinsed
1/2 cup vegetable broth
Sour cream, chopped parsley and warm cornbread, optional
Sweet BBQ Pork Chili
|% Daily Value|
|Dietary Fiber||6 g||25%|
|Vitamin C||12 mg||20%|
|Vitamin A||485 iu||10%|
To make BBQ sauce: Stir together tomato sauce, brown suagar, 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.
For a spicy-sweet BBQ sauce, add 1 to 2 teaspoons finely chopped jalapeno or habanero pepper to the homemade BBQ sauce.
Sweet BBQ Pork Chili
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