Irresistible Sweet and Smoky Pork Chili Recipe

Ingredients

• Two cans of Hunt's® Tomato Sauce (each 8 ounces)
• Half a cup of firmly packed brown sugar
• Two tablespoons of Dijon mustard
• Two tablespoons of cider vinegar
• One teaspoon of onion powder
• One teaspoon of chili powder
• One tablespoon of finely chopped garlic
• A tablespoon of Pure Wesson® Vegetable Oil
• A pound of boneless pork shoulder, cut into half-inch pieces
• One and a half cups of chopped white onion
• Half a teaspoon of salt
• Two cans of Hunt's® Diced Tomatoes (each 14.5 ounces), undrained
• A can of black beans (15 ounces), drained and rinsed
• A can of red kidney beans (15 ounces), drained and rinsed
• Half a cup of vegetable broth
• A teaspoon of sour cream
• A teaspoon of chopped parsley
• An ounce of warm cornbread

Step 1

Create BBQ sauce by combining tomato sauce, brown sugar, mustard, vinegar, onion, chili powder, and garlic in a small saucepan. Let the mixture come to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally before removing it from the heat. Set it aside for later use.

Step 2

For the chili, begin by heating oil in a large saucepan over medium-high heat. Add the pork and cook it until browned on all sides, which should take about 5 minutes. Once done, remove the pork from the saucepan and keep it aside.

Step 3

In the same saucepan, add chopped onions and a pinch of salt. Cook the onions until they are tender, which should take around 4 minutes, stirring occasionally. Next, stir in the prepared BBQ sauce, the browned pork, undrained tomatoes, black beans, kidney beans, and broth. Bring the mixture to a boil, then cover the saucepan, reduce the heat, and let it simmer for about 10 minutes until the pork is tender. Remember to stir occasionally.

Step 4

When serving the chili, top each portion with a dollop of sour cream and a sprinkle of fresh parsley. For a delightful meal, consider serving it with warm cornbread on the side.