Kansas City is famous for its barbecue thanks to Henry Perry, who first sold smoked meat here in the early 1900s. Over time, the local ‘cue became known for a distinctively sweet sauce made with molasses—and that same sauce is the secret to this beloved chili. The recipe calls for any barbecue sauce, but if you want classic KC flavor, choose a sweet one!
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds boneless pork shoulder, cut into 4 chunks
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 large serrano chile pepper, minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder, plus more as needed
- 2 tablespoons packed light brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 12-ounce bottle lager
- 1 28-ounce can crushed tomatoes
- 1 cup barbecue sauce, plus more as needed
- 2 15-ounce cans kidney beans
- Sour cream, shredded cheddar cheese, sliced scallions, diced avocado, tortilla strips and cornbread, for serving
Instructions
- Season the pork all over with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned, 7 to 10 minutes; remove to a plate and spoon off half of the fat.
- Add the onions to the pot and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Add the garlic and serrano and cook, stirring, 1 minute. Add the tomato paste, chili powder, brown sugar, cumin and oregano and cook, stirring, until evenly combined, 1 to 2 minutes. Add the beer, stirring and scraping up any browned bits from the bottom of the pot, then bring to a simmer. Stir in the tomatoes, barbecue sauce, 2 cups water and 1 teaspoon salt.
- Return the pork to the pot and bring to a boil, then reduce to a very low simmer. Cover and cook, stirring occasionally so nothing sticks to the bottom of the pot, until the pork is very tender and easily pulls apart, 2 hours 45 minutes to 3 hours 15 minutes; add the beans during the last 30 minutes of cooking.
- Remove the pork to a large bowl or baking sheet. Shred the pork using 2 forks or tongs. Return the shredded pork to the pot and season to taste with more salt, chili powder and/or barbecue sauce. Ladle into bowls and top with sour cream, cheese, scallions, avocado and tortilla strips; serve with cornbread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 946 |
| Total Fat | 53 g |
| Saturated Fat | 15 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 12 g |
| Sugar | 31 g |
| Protein | 51 g |
| Cholesterol | 161 mg |
| Sodium | 1565 mg |