THE RECIPE JOURNAL · Main Course
Pork Chili with a Hint of Sweet BBQ
This hearty chili combines tender pork with a touch of sweet BBQ sauce for a deliciously comforting meal. Perfect for cozy nights, it’s easy to make and packed with bold, satisfying flavors everyone will love.
FROM THE KITCHEN • Pork Chili with a Hint of Sweet BBQ
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by making the BBQ sauce. In a small saucepan, combine the tomato sauce, brown sugar, mustard, vinegar, onion, chili powder, and garlic. Bring it to a boil, then lower the heat and let it simmer gently for about 5 minutes, stirring now and then. Once it’s ready, take it off the heat and set it aside.
02
Step 2
Next, heat some oil in a large pan over medium-high heat. Add the pork and cook it for about 5 minutes, stirring occasionally, until it’s nicely browned all over. Scoop the pork out and set it aside for a moment.
03
Step 3
In the same pan, toss in the onion with a pinch of salt. Cook it for around 4 minutes until it softens, stirring every now and then. Then, pour in your homemade BBQ sauce, the browned pork, undrained tomatoes, black beans, kidney beans, and broth. Bring everything to a boil.
04
Step 4
Once boiling, cover the pan, turn the heat down, and let it simmer for about 10 minutes, stirring occasionally, until the pork is tender and all the flavors meld together.
05
Step 5
Serve the chili with a dollop of sour cream and a sprinkle of fresh parsley on top. If you like, warm up some cornbread on the side to complete the meal.
Why you’ll love it
This dish combines the rich flavors of tender pork with a smoky, sweet BBQ twist. It’s hearty and comforting, perfect for chilly evenings or casual gatherings. The balance of spice and sweetness makes it enjoyable for all tastes.
How to serve
Serve this chili over steamed rice or with warm cornbread for a classic pairing. It also works great topped with shredded cheese, sour cream, and chopped green onions for added texture and creaminess.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
