Kansas City Style Pulled Pork BBQ Chili

As soon as I saw this recipe in Food Network Magazine I immediately knew I'd be making it on Super Bowl Sunday:@) What makes Kansas City Style Pulled Pork BBQ Chili a little different? A. Pork in chili, and B. It's non-apologetically sweet. The boys ate it with sour cream, I added some pickled jalapenos and really enjoyed the fresh scallions. This is very nice if you're looking for something that cooks for a few hours making the house smell great, and is a good variation of chili. 

Full disclosure: I used pork stew meat, and cut back on the meat and added an extra can of beans. The only other thing I might do differently, hold the BBQ sauce until the meat has cooked and been shredded. I'd just heat that through with the beans.

Kansas City Style Pulled Pork Chili-from Food Network Magazine

3 lbs boneless pork shoulder, cut into 4 chunks

S&P

Vegetable oil for frying

2 medium onions, chopped

3 cloves garlic, minced

1 large serrano chili, minced

3 Tblsp tomato paste

3 Tblsp chili powder

2 Tblsp brown sugar

1 Tblsp cumin

2 tsp oregano

12 oz bottle lager

28 oz crushed tomatoes

1 C sweet BBQ sauce

2 (15 oz) cans kidney beans

Sour cream, scallions, cheddar cheese, avocado, pickled jalapenos, tortilla strips and/or cornbread for serving.

1. S&P meat, add oil to dutch oven, brown meat. Remove to plate.
2. Cook onions for about 5 minutes, add pepper and garlic. Stir constantly and cook for 1 minute.
3. Add tomato paste and chili powder, cook and stir for a minute.
4. Add brown sugar, cumin, oregano, beer, tomatoes and BBQ sauce. Also 1-2 C water, start with one, can add more if you want more broth.
5. Bring to boil, reduce heat, add lid to dutch oven. Cook on very low bubble for 2-3 hours.
6. Shred meat, add meat and beans to pot, heat through.
7. Serve as desired.

Eat well and have a happy day:@)