Recipe Details

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 60 minutes
• Servings: 6 to 8

Ingredients

• 2 cans (8 ounces each) 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 Vegetable Oil
• 1 pound boneless pork shoulder, cut into ½-inch pieces
• 1-1½ cups chopped white onion
• ½ teaspoon salt
• 1 can (14.5 ounces each) Hunt’s^® Diced Tomatoes, undrained
• 2 cans (16 ounces each) BUSH'S^® Kidney Chili Beans, undrained
• ½ cup vegetable broth
• Sour cream, chopped parsley and warm cornbread, optional

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Directions

1. To make BBQ sauce: Stir 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.
2. 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.
3. 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.