Recipe: Southern Gold Pork Chili
A tasty pork chili that features the smoky mustard flavors of Southern Gold barbecue sauce. This chili is delicious served as breakfast with a fried egg on top or spooned over savory waffles.
- 1 Tbsp. vegetable oil
- 1 1/4 lbs. cubed pork stew meat
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 stalks celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 Organic Vegetable Bouillon Cubes*
- 4 cups water*
- 3/4 cup Southern Gold Barbecue Sauce
- 1 tsp. Organic Ground Cumin Seeds
- 1 1/2 tsp. Ground Hot Red New Mexican Chiles
- 1/4 cup tomato paste
- 2 (15 oz.) cans black beans, rinsed and drained
- salt & pepper to taste
*Use 4 cups vegetable stock in place of bouillon cubes and water if desired.
Heat oil over medium-high heat in a medium pot. Add pork and brown thoroughly on all sides, about 10 min. Remove and set aside. Add in vegetables and garlic and turn heat down to medium. Cook until vegetables are softened and aromatic. Add bouillon cubes and break up with your spoon. Add in water, Southern Gold, spices, tomato paste, black beans, and pork. Bring to a boil and reduce to a simmer. Cook, covered, over low heat for 20 min., stirring occasionally. Remove cover and continue simmering for 30 min. or until thickened. Season with salt and pepper to taste and serve.
Serve with an over-easy egg or use as a topping for savory waffles. Top with sour cream, grated cheese, and fresh chopped parsley.