Kansas City–Style Chili

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

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