Rye's Red Chili

Rye's Red Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. boneless pork shoulder

  • Kosher salt and freshly ground black pepper, to taste

  • cup light brown sugar

  • 2

    tsp. garlic powder

  • 1

    tsp. ground cumin

  • 2

    (12-oz.) bottles pale ale-style beer

  • 6

    oz. sliced bacon, finely chopped

  • 10

    cloves garlic, finely chopped

  • 1

    jalapeño pepper, seeded and finely chopped

  • 1

    large Vidalia onion, finely chopped

  • 1

    large red bell pepper, finely chopped

  • ¼

    cup tomato paste

  • 3

    tbsp. dark red chile powder

  • ½

    tbsp. Aleppo pepper

  • 1

    tsp. crushed red chile flakes

  • 2

    bay leaves

  • 2

    cups chicken stock

  • 2

    (28-oz.) cans whole peeled tomatoes, crushed

  • 2

    (15.5-oz.) cans dark red kidney beans, drained

  • 2

    tbsp. hot sauce

  • 2

    tbsp. Worcestershire sauce

  • Sliced scallions, for garnish

  • Cornbread, for serving (optional)

Directions

1. 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. 2. 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, 1½–2 hours. Stir in shredded pork, plus hot sauce and Worcestershire. Garnish with scallions and crumble cornbread over top, if you like.


Nutrition

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