EDDIE’S “SWEET & SPICY REMIX” CHILI
INGREDIENTS
WHAT YOU WILL NEED
- Makes 8 servings
- 2 cans (8 oz each) 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
- 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 can (14.5 oz each) Hunt’s® Diced Tomatoes, undrained
- 2 cans (16 oz each) BUSH’S® Kidney Chili Beans, undrained
- 1/2 cup vegetable broth
- Sour cream, chopped parsley and warm cornbread, optional
DIRECTIONS
Follow these simple steps
STEP ONE
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.STEP TWO
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.STEP THREE
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.
All about the nutrition
275kcal CALORIES 35g CARBS
% Daily Value
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 14%
- Cholesterol
- 30mg
- 10%
- Sodium
- 926mg
- 39%
- Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 6g
- 25%
- Protein
- 13g
- 25%
- Vitamin C
- 12mg
- 20%
- Calcium
- 68mg
- 7%
- Iron
- 2mg
- 9%
- Vitamin A
- 485iu
- 10%
- Calories
- 275kcal
- 14%
- Sugars
- 19g
- 2%
