Sweet BBQ Pork Chili

• portionen: 8 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour

Zutaten

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

Anweisungen

To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.

To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.

Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

Notizen

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

Nährwertangaben

• Kalorien: 295 kcal
• Gesamtfett: 8 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 24 mg
• Natrium: 1284 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 10 g
• Zucker insgesamt: 20 g
• Eiweiß: 14 g