BBQ Pork Chili with a Sweet Twist

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

Step 1

Make the BBQ sauce. In a small saucepan, combine tomato sauce, brown sugar, mustard, vinegar, chopped onion, chili powder, and garlic. Bring it to a boil, then lower the heat and let it simmer gently for about 5 minutes, stirring every now and then. Once done, take it off the heat and set it aside.

Step 2

Heat some oil in a large pan over medium-high heat. Add the pork and cook it until it’s nicely browned all over, about 5 minutes, stirring occasionally. When the pork is browned, remove it from the pan and set it aside.

Step 3

In the same pan, toss in the chopped onion with a pinch of salt. Cook it for about 4 minutes until the onion softens and becomes fragrant, stirring now and then. Then, pour in the BBQ sauce you made earlier, add the browned pork back to the pan along with undrained tomatoes, black beans, kidney beans, and broth. Give everything a good stir.

Step 4

Bring the chili to a boil, then cover the pan, reduce the heat, and let it simmer for about 10 minutes, or until the pork is tender and everything is heated through. Stir it occasionally to keep things from sticking.

Step 5

Serve the chili topped with a dollop of sour cream and a sprinkle of fresh parsley. If you like, warm up some cornbread on the side to complete the meal.