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    • #375943
      Avatar for mosmos
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      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.

      Set aside.
      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
      2lbkos0 smilie

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