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.


YIELD
6 to 8 servings

TIME
Active Prep: 15 min
Cook: 1 hour

INGREDIENTS

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NOTES

*Use 4 cups vegetable stock in place of bouillon cubes and water if desired.



DIRECTIONS

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.



SERVING SUGGESTIONS

Serve with an over-easy egg or use as a topping for savory waffles. Top with sour cream, grated cheese, and fresh chopped parsley.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

7
3.8 oz  
$5.05
4
12 floz Glass  
$7.95

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