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.

Prep: 45 min | Yield: 8 servings

Ingredients

BBQ Sauce*

• 2 (8 ounce) cans Hunt's® Tomato Sauce
• 1/2 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

Chili

• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 pound boneless pork shoulder, cut into 1/2 inch pieces
• 1 1/2 cups chopped white onion
• 1/2 teaspoon salt
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (15 ounce) can red kidney beans, drained, rinsed
• 1/2 cup vegetable broth
• Sour cream, chopped parsley and warm cornbread (optional)

Instructions

BBQ Sauce

1. 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 for 5 minutes, stirring occasionally. Remove from heat; set aside.

Chili

1. Heat oil in large saucepan over medium-high heat. Add pork; cook for 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
2. Add onion and salt to same saucepan. Cook for 4 minutes or until onion is tender, stirring occasionally.
3. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer for 10 minutes or until pork is tender, stirring occasionally.
4. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

Notes

* For a spicy-sweet BBQ sauce, add 1 to 2 teaspoons finely chopped jalapeno or habanero pepper to the homemade BBQ sauce.

Nutrition

Per serving: Calories: 275

Recipe and photo used with permission from: Conagra Brands, Inc.