Game day BBQ pork chili

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This chili is not your traditional kind. It has a sweetness from a quick homemade sauce. It comes together quickly and can simmer most of the day. Perfect for the crockpot on gameday!


BBQ pork chili

Ingredients for the chili sauce:
15 ounce can tomato sauce
2/3 cup brown sugar
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon garlic powder

Ingredients for the chili:
2 tablespoon olive oil, divided (you can use vegetable oil or cooking oil of choice, I use EVOO because it is soy free)
1 medium onion, chopped
1 14.5 ounce can diced tomatoes
2 cups pork carnitas, 1.5 inch cubes
1 14.5 ounce can kidney beans, drained and rinsed
1 14.5 ounce can small red beans, drained and rinsed
1 14.5 ounce can chili beans
Chili sauce - recipe above

Instructions
1. In a medium saucepan, stir together the chili sauce ingredients. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 15 minutes. 

2. While the sauce is simmering, heat the oil over medium heat in a 4-6 quart dutch oven. Add the pork and cook until no longer pink. Remove pork and set aside.

3. Add 1 tablespoon oil to the pot and add the onions and cook until they begin to turn translucent, 4-6 minutes.

4. Add the tomatoes, pork, beans, and chili sauce to the pot. Bring to a simmer. Cook the chili over medium-low heat for at least 1 hour. You can also keep on low until ready to serve. Serve with cheese, sour cream, chopped cilantro, chopped green onions, or cornbread.

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