Kansas City–Style Chili

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

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

Kansas
Main course

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