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Kansas City-Style Chili

Source of Recipe

From "Soups and Stews" by the Editors of Saveur


Recipe Introduction

"Many Texans don't like beans in their chili. So while they might not approve of this robust Kansas City-style variation, the tender pork shoulder, rich depth of flavor, and ample heat make it irresistible."

List of Ingredients

â—¦ 1 pound boneless pork shoulder, trimmed
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ â…“ cup packed light brown sugar
â—¦ 2 teaspoons garlic powder
â—¦ 1 teaspoon ground cumin
â—¦ 2 12-ounce bottles pale ale-style beer
â—¦ 6 ounces sliced bacon, finely chopped
â—¦ 10 cloves garlic, finely chopped
â—¦ 1 jalapeño chile, stemmed, seeded, and finely chopped
â—¦ 1 large red bell pepper, stemmed, seeded, and finely chopped
â—¦ 1 large sweet onion, such as Vidalia, finely chopped
â—¦ ¼ cup tomato paste
â—¦ 3 tablespoons dark red chile powder
â—¦ ½ tablespoon Aleppo pepper
â—¦ 1 teaspoon crushed red chile flakes
â—¦ 2 bay leaves
â—¦ 2 cups chicken stock
â—¦ 2 28-ounce cans whole peeled tomatoes, crushed by hand
â—¦ 2 15.5-ounce cans dark red kidney beans, drained and rinsed
â—¦ 2 tablespoons hot sauce
â—¦ 2 tablespoons Worcestershire sauce
â—¦ Shredded cheddar, to garnish
â—¦ Sliced scallions and finely chopped red onion, to garnish
â—¦ Cornbread, for serving (optional)


Recipe

Heat oven to 500° F. Place pork in a 9 x 13-inch baking dish and season with salt and pepper.

Mix brown sugar, garlic powder, and cumin in a bowl; rub sugar mixture all over pork. Roast until browned, 30 to 35 minutes. Reduce heat to 300° F. Add 1 bottle of beer and cover baking dish tightly with aluminum foil; roast until pork is very tender, about 2 hours. Let pork rest for 20 minutes, then shred into bite-size pieces.

Heat bacon in an 8-quart saucepan over medium-high. Cook until fat is rendered and bacon is crisp, 5 to 7 minutes. Add garlic, jalapeño, bell pepper, and onion and cook until soft, 10 to 12 minutes. Add tomato paste, chile powder, Aleppo pepper, chile flakes, and bay leaves and cook until lightly caramelized, about 2 minutes. Add remaining bottle of beer, the stock, tomatoes, and beans and bring to a boil. Reduce heat to medium-low and cook, partially covered, until chili is thickened, 1½ to 2 hours. Stir in reserved shredded pork, the hot sauce, and Worcestershire. Ladle chili into bowls, garnish with cheddar, scallions, and red onion and crumble cornbread over the top.

Serves 8 to 10