This hearty chili combines tender pork with a hint of sweetness for a deliciously comforting meal. Perfect for cozy nights, it’s easy to make and sure to satisfy your craving for bold, smoky flavors.
Start by making the BBQ sauce. In a small saucepan, combine tomato sauce, brown sugar, mustard, vinegar, chopped onion, chili powder, and garlic. Bring it to a boil, then lower the heat and let it simmer gently for about 5 minutes, stirring every now and then. Once done, take it off the heat and set it aside.
Next, heat some oil in a large pan over medium-high heat. Add the pork and cook it until it’s nicely browned all over, about 5 minutes, stirring occasionally. When the pork is browned, remove it from the pan and set it aside.
In the same pan, toss in the chopped onion with a pinch of salt. Cook it for about 4 minutes until the onion softens and becomes fragrant, stirring now and then. Then, pour in the BBQ sauce you made earlier, add the browned pork back to the pan along with undrained tomatoes, black beans, kidney beans, and broth. Give everything a good stir.
Bring the chili to a boil, then cover the pan, reduce the heat, and let it simmer for about 10 minutes, or until the pork is tender and everything is heated through. Stir it occasionally to keep things from sticking.
Serve the chili topped with a dollop of sour cream and a sprinkle of fresh parsley. If you like, warm up some cornbread on the side to complete the meal.
- Use fresh spices to enhance the overall flavor.
- Simmer the chili slowly to allow the pork to become tender and absorb the sauce.
- Adjust the sweetness by adding more or less brown sugar or honey, depending on your taste.
This dish combines smoky, savory flavors with a subtle sweetness that makes every bite exciting. It’s hearty and comforting, perfect for sharing with family or friends on a chilly day. The balance of spices and tender pork creates a satisfying meal that’s both unique and familiar.
Serve with warm cornbread or over a bed of steamed rice to soak up the delicious sauce. A dollop of sour cream or shredded cheese on top adds a creamy contrast. Fresh cilantro or green onions can brighten the dish and add a fresh touch.
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. For longer storage, freeze in portion-sized containers and thaw overnight in the fridge before reheating.
