- January 23, 2017 at 11:33 pm #375943mosParticipant
BBQ Pork Chili
2 8-oz Hunt’s® Tomato Sauce
1/2 cup firmly packed brown sugar
2 tbs Dijon mustard
2 tbs cider vinegar
1 tsp onion powder
1 tsp chili powder
1 tbs finely chopped garlic
1 tbs vegetable oil
1 lb boneless pork shoulder, cut into 1/2-inch pieces
1-1/2 cups chopped white onion
1/2 tsp salt
14.5-oz can diced tomatoes, undrained
15-oz can black beans, drained, rinsed
15-oz can red kidney beans, drained, rinsed
1/2 cup vegetable broth
Sour cream, chopped parsley and warm cornbread, optional
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 min, stirring occasionally. Remove from heat.
To make chili: Heat oil in large saucepan over medium-high heat. Add pork. Cook 5 min or until brown on all sides, stirring occasionally.
Remove from saucepan. Set aside.
Add onion and salt to same saucepan. Cook 4 min or until onion is tender, stirring occasionally.
Stir in prepared BBQ sauce, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 min or until pork is tender, stirring occasionally.
Top each serving with sour cream, parsley and serve with warm cornbread, if desired. Serves 8
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