Sweet Bbq Pork Chili - cooking recipe

Ingredients

2 (8 ounce) cans Hunt's(R) 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(R) Vegetable Oil
1 pound boneless pork shoulder, cut into 1/2-inch pieces
1 1/2 cups chopped white onion
1/2 teaspoon salt
2 (14.5 ounce) cans Hunt's(R) Diced Tomatoes, undrained
1 (15 ounce) can black beans, drained, rinsed
1 (15 ounce) can red kidney beans, drained, rinsed
1/2 cup vegetable broth
Sour cream (optional)
Chopped parsley (optional)
Warm corn bread (optional)

Preparation

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.
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 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.