Kansas City Style Pulled Pork Chili

Sweet meets heat in this hearty Kansas City Style Pulled Pork Chili. Be sure to grab a cold brewsky because one’s going in the pot to add to the complex flavors of this Midwestern favorite!

This Kansas City Style Pulled Pork Chili was created by 2013 James Beard Foundation Best Chef: Megan and Colby Garrelts; the chef-owners of Rye Leawood, Rye Plaza, as well as Bluestem. It combines bold chili flavors with a pale ale that comes through to balance everything to create a happy meaty bowl of chili.

We are always on the lookout to try something new. We love pork, and we love chili, and we love beer!

So why not try throw all that good stuff in a pot and see what happens! Well, magic happens, that’s what.

Actually, us Midwesterners especially love beer. We’ve got some great craft beers as well as the king of beer, Anheuser Busch. This called for a Pale Ale, one of Mr. Yum’s favorites is this Sierra Nevada. Some other Pale Ale’s that would work good are Lagunitas, Schlafly Pale Ale or Goose Island 312. Unless you have a favorite Microbrew you like to try.

Now I’ll always love my traditional “Chili Lovers Chili” that’s pretty much our go-to chili around here at least two or three times a year. But I love trying new things as well.

Pork roasts, loins, and pork tenderloins can almost always be found on sale around here, so our menu is never boring because we are all about flavor. And this Kansas City Style Pulled Pork Chili, combines bold chili flavors, with the option for more or less spicy and a pale ale comes through to balance everything to a happy meaty bowl of chili for a cold winter’s day treat.

Speaking of flavor, one of our all time favorite recipes is this Trisha Yearwood’s Crock Pot Pork Tenderloin. Another perfect main course to serve up during these cold, winter days!

What can you serve with this Kansas City Style Pulled Pork Chili?

• Serve with Cornbread or Sweet Creamed Corn Casserole
• Other optional garnishes: Crackers, Fritos or Cheese crackers
• Sour cream, diced red onions, & cilantro

Some tips:

• If thicker chili is desired,  In a small measuring cup mix together the 2 tablespoons cornstarch to 1/4 cup cold water until smooth and immediately whisk into hot chili.  Allow to thicken for 5 minutes before serving.

If you LOVE this Kansas City Style Pulled Pork Chili recipe, try this recipe for a more traditional Chili Lovers Chili!

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Kansas City Style Pulled Pork Chili

Yield: About 8 Servings

Prep Time: 5 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

Sweet meets heat in this hearty Kansas City Style Pulled Pork Chili. Be sure to grab a cold brewsky because one's going in the pot to add to the complex flavors of this Midwestern favorite!

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Ingredients

• 1-2 lb. boneless pork shoulder or pork butt (trimmed of fat & cut into 2" chunks)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons light brown sugar
• 2 teaspoons granulated garlic
• 1 teaspoon. ground cumin
• 3 cloves garlic, finely chopped
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 1 large onion, diced
• 1 small can (6 oz) tomato paste
• 3 tablespoons chili powder
• 1/2 teaspoon chili flakes (optional)
• 1 (12-oz.) bottle pale ale-style beer
• 3 cups chicken stock
• 1 (28-oz.) can diced tomatoes
• 2 (15.5-oz.) cans dark red kidney beans, drained
• 2 tablespoons hot sauce (I use Crystal's Louisiana Hot Sauce, optional)
• 2 tablespoons Worcestershire sauce
• Sliced scallions, for garnish
• 1/2 cup cheddar cheese for garnish
• Bacon, for garnish

Instructions

Pressure Cooker Method

1. Set Instant Pot to saute. When ready, add 2 tablespoons of olive oil to the bottom of the pot. Season pork with salt and pepper, granulated garlic & cumin. Place pork chunks in pot and saute a couple minutes on all sides.  Add onion, jalapeño, then garlic; cook until soft, about 5 minutes. Turn off saute.
2. Add bottle of beer, plus chicken stock, tomatoes, and kidney beans. Add tomato paste, chili powder, chili flakes, brown sugar, Worcestershire sauce & hot sauce. Stir well.
3. Cook on manual, high pressure for 45 minutes. Turn off and let steam naturally release for 10 minutes, then quick release any remaining pressure.
4. Use 2 forks to pull chunks of pork apart.
5. Garnish with scallions, cheddar cheese, and bacon.

Slow Cooker Method

1. Season pork with salt and pepper, granulated garlic & cumin.
2. Either saute seasoned pork chunks in skillet with 2 tablespoons olive oil to seal in flavor; or you can skip this step, placing pork chunks in crock pot.
3. Add everything else into the pot. Stir well and cook on low for 6-8 hours or on high for 3 hours.
4. Use 2 forks to pull chunks of pork apart.
5. Adjust seasonings to your tastes and garnish with scallions, cheddar cheese, and bacon.

Stovetop Method

1. In a large pot heat the 2 Tablespoons olive oil. Season pork with salt and pepper, granulated garlic & cumin. Add onion, jalapeño, then garlic; cook until soft, about 5 minutes.
2. Add bottle of beer, plus chicken stock, tomatoes, and kidney beans. Add tomato paste, chili powder, chili flakes, brown sugar, Worcestershire sauce & hot sauce. Stir well.
3. Let simmer for 2 1/2 to 3 hours, stirring occasionally.
4. Use 2 forks to pull chunks of pork apart.
5. Garnish with scallions, cheddar cheese, and bacon.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 598Total Fat 36gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 20gCholesterol 126mgSodium 706mgCarbohydrates 24gFiber 4gSugar 9gProtein 39g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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Adapted from Saveur Soups and Stew’s “Rye’s Red Chili”

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