Chili Recipe : Sweet BBQ Pork Chili

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.

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

Cooking 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.

Nutrition Facts

• calories294.7
• carbohydrateContent43.3 g
• cholesterolContent23.7 mg
• fatContent7.9 g
• fiberContent9.5 g
• proteinContent14.3 g
• saturatedFatContent2.4 g
• sodiumContent1283.6 mg
• sugarContent20.4 g