• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    45M

    Cook Time

    60M

    Total Time

    60M

    Serves

    8

    Ingredients

    • 2 cans (8 oz each) Hunt's® Tomato Sauce
    • Sour cream, chopped parsley and warm cornbread, optional
    • 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
    • 1 can (15 oz each) black beans, drained, rinsed
    • 1 can (15 oz each) red kidney beans, drained, rinsed
    • 1/2 cup vegetable broth
    • 1/2 cup firmly packed brown sugar

    Directions

    1. To make BBQ sauce: 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 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.