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
- 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!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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Adapted from Saveur Soups and Stew’s “Rye’s Red Chili”
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