Kansas City-Style Chili

Pulled pork, rubbed with barbecue spices and oven-roasted, is the meaty component of this robust Kansas City concoction.

Yield: serves 8-10

Ingredients

Instructions

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.
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 ¹⁄₂–2 hours. Stir in shredded pork, plus hot sauce and Worcestershire. Garnish with scallions and crumble cornbread over top, if you like.