Kansas City-Style Chili
Todd Coleman

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

Kansas City-Style Chili Rye’s Red Chili
Pulled pork, rubbed with barbecue spices and oven-roasted, is the meaty component of this robust Kansas City concoction.
Yield: serves 8-10


  • 1 lb. boneless pork shoulder
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup light brown sugar
  • 2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 2 (12-oz.) bottles pale ale-style beer
  • 6 oz. sliced bacon, finely chopped
  • 10 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 large Vidalia onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 14 cup tomato paste
  • 3 tbsp. dark red chile powder
  • 12 tbsp. Aleppo pepper
  • 1 tsp. crushed red chile flakes
  • 2 bay leaves
  • 2 cups chicken stock
  • 2 (28-oz.) cans whole peeled tomatoes, crushed
  • 2 (15.5-oz.) cans dark red kidney beans, drained
  • 2 tbsp. hot sauce
  • 2 tbsp. Worcestershire sauce
  • Sliced scallions, for garnish
  • Cornbread, for serving (optional)


  1. Heat oven to 500°. Place pork in a 9″ x 13″ baking dish and season with salt and pepper. Rub with brown sugar, garlic powder, and cumin. Bake until browned, 30–35 minutes. Reduce heat to 300°. Add 1 bottle of beer and cover tightly with aluminum foil; bake until pork is very tender, about 2 hours. Let meat rest for 20 minutes, then shred.
  2. Heat bacon in an 8-qt. saucepan over medium-high heat. Cook until fat is rendered, 8–10 minutes. Add garlic, jalapeño, onion, and bell pepper; cook until soft, 10–12 minutes. Add tomato paste, chile powder, Aleppo pepper, chile flakes, and bay leaves; cook until lightly caramelized, about 3 minutes. Add remaining bottle of beer, plus stock, tomatoes, and beans; boil. Reduce heat to medium-low; cook, covered slightly, until beans are very tender and chili is slightly thick, 1 12–2 hours. Stir in shredded pork, plus hot sauce and Worcestershire. Garnish with scallions and crumble cornbread over top, if you like.