Kansas City-Style Chili
Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili inspired by one from the restaurant Rye KC in Leawood, Kansas. This recipe first appeared in our August/September 2013 Heartland issue with the story Mom and Populist.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
