Kansas City–Style Chili

Name: Kansas City–Style Chili
Yield: Serves 8–10
Ingredients: 2 bay leaves; ⅓ cup packed light brown sugar; 1 large red bell pepper, stemmed, seeded, and finely chopped; ¼ cup tomato paste; 1 tsp. ground cumin; 1 large sweet onion, such as Vidalia, finely chopped; 10 cloves garlic, finely chopped; 1 tsp. crushed red chile flakes; 1 jalapeño chile, stemmed, seeded, and finely chopped; 6 oz. sliced bacon, finely chopped; 2 12-oz. bottles pale ale–style beer; ½ tbsp. Aleppo pepper; 2 tbsp. hot sauce; 2 tbsp. Worcestershire sauce; 2 tsp. garlic powder; Kosher salt and freshly ground black pepper, to taste; Sliced scallions and finely chopped red onion, to garnish; 2 28-oz. cans whole peeled tomatoes, crushed by hand; Cornbread, for serving (optional); Shredded cheddar, to garnish; 2 cups chicken stock; 3 tbsp. dark red chile powder; 1 lb. boneless pork shoulder, trimmed; 2 15.5-oz. cans dark red kidney beans, drained and rinsed

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

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.

Ingredients

1 lb. boneless pork shoulder, trimmed
Kosher salt and freshly ground black pepper, to taste
⅓ cup

Method

Heat oven to 500°F. Place pork in a 9″x 13″ 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