Sweet BBQ Pork Chili

This sweet BBQ pork chili features black and red beans with tender pieces of pork shoulder simmered in a sauce of brown sugar, garlic, and tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 295 Calories

Ingredients

• 1 teaspoon onion powder
• 2 tablespoons cider vinegar
• 1 teaspoon chili powder
• 2 tablespoons Dijon mustard
• 1 teaspoon chopped parsley
• 1 teaspoon sour cream
• 1 tablespoon finely chopped garlic
• 1 (15 ounce) can black beans, drained, rinsed
• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 pound boneless pork shoulder, cut into 1/2-inch pieces
• 1 (15 ounce) can red kidney beans, drained, rinsed
• 1 ounce Warm corn bread
• 0.5 teaspoon salt
• 0.5 cup firmly packed brown sugar
• 0.5 cup vegetable broth
• 1.5 cups chopped white onion
• 2 (8 ounce) cans Hunt's® Tomato Sauce
• 2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained

Recipe Instructions

Step 1

Stir tomato sauce, brown sugar, mustard, vinegar, onion, chili powder, and garlic together in a small saucepan until well combined. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove barbecue sauce from heat; set aside.

Step 2

Heat oil in a large saucepan over medium-high heat. Add pork; cook, stirring occasionally, until brown on all sides, about 5 minutes. Remove pork to a plate and set aside.

Step 3

Add onion and salt to the same saucepan over medium heat. Cook and stir until onion is tender, about 4 minutes. Stir in prepared barbecue sauce, browned pork, undrained tomatoes, black beans, kidney beans, and broth. Bring to a boil. Cover, reduce heat, and simmer until pork is tender, about 10 minutes, stirring occasionally.

Step 4

Top each serving with some sour cream and parsley. Serve with warm cornbread.