Porky’s Chili

"We're big Chili eaters - so finding I had no ground beef one day -- I improvised, as I had a pork shoulder that was planned for the next game day - needless to say, with my love of "playing" with my food / recipes ... I went to work my magic on tweaking and adjusting .... pleasantly this crazy idea of mine worked - for everyone enjoyed it and I even had a neighbor ask me for the recipe,"

Prep Time

20

Cook Time

1hr 30mins

Paired With

Cabernet Sauvignon

Main Protein

Pork

Ingredients

IngredientQuantity
2 cans (8 oz) tomato sauce 1/2 cup firmly packed brown sugar (depending on your taste), 2 tablespoons apple cider vinegar, 1 - 2 teaspoon chili powder, a pinch of red pepper flakes , 1 pound boneless pork shoulder, cut into 1/2-inch pieces, 1-3 small red, yellow or green mini bell peppers, 1 can (14.5 oz each) chili ready diced tomatoes, undrained, 1 can (15 oz each) red kidney beans, drained, rinsed, 1 - 1/2 cup chicken or beef broth (your preference), Serve with a warm cornbread, crackers, your option
2 tablespoons dijon mustard
1 teaspoon onion powder
1 tablespoon finely chopped garlic.
1 tablespoon olive oil
1 large chopped white onion
1/2 teaspoon of montreal seasoning
1 can (15 oz each) black beans, drained, rinsed
1 can (15 oz each) chili beans
add on's: Sour cream, chopped chives, minced onions, cheese,

Directions

Porky’s Chili

2 cans (8 oz) tomato sauce
1/2 cup firmly packed brown sugar (depending on your taste)
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1 – 2 teaspoon chili powder
1 tablespoon finely chopped garlic.
a pinch of red pepper flakes 
1 tablespoon olive oil
1 pound boneless pork shoulder, cut into 1/2-inch pieces
1 large chopped white onion
1-3 small red, yellow or green mini bell peppers
1/2 teaspoon of montreal seasoning
1 can (14.5 oz each) chili ready diced tomatoes, undrained
1 can (15 oz each) black beans, drained, rinsed
1 can (15 oz each) red kidney beans, drained, rinsed
1 can (15 oz each) chili beans
1 – 1/2 cup chicken or beef broth (your preference)

add on’s:
Sour cream, chopped chives, minced onions, cheese,

Serve with a warm cornbread, crackers, your option

Directions:

To make BBQ sauce:.
Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder, garlic and pinch of red pepper flakes 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, peppers and seasoning to same saucepan. Cook 4 minutes or until veggies are 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 50 minutes or until pork is tender, and thickness to your desire, stirring occasionally.

Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

Enjoy!