Recipes Dinner Chili Pork-and-Brisket Chili 2.5 (2) 2 Reviews Kansas City, Missouri, chef Colby Garrelts makes a giant pot of chili for his family’s Sunday supper, often using venison that he has hunted himself. Here, he uses a mix of pork shoulder and brisket for a super-decadent and satisfying bowl of chili. Slideshow: More Chili Recipes By Colby Garrelts Colby Garrelts Why Because he's almost single-handedly energizing the dining scene in Kansas City, bringing urbane food to the land of barbecue and creating excellent, extremely personal American dishes. Born Harrisonville, MO; 1974. Experience The American Restaurant in Kansas City, MO; Tru in Chicago; Röckenwagner in Santa Monica, CA. Career turning point Dropping out of culinary school. "I went to cooking school at a community college, but I wasn't doing well. Then I got a job at a place called the Stolen Grill and I just dived right in. Thank goodness I dropped out of school." Most humbling moment His first night at Tru. "I'd never seen the attitude, the discipline before. I walked in from a kitchen with four guys to one with 20 pros. When people had a five-second break, they swept the floor. It didn't take me long to pick up a broom. But when you're sweeping, the cooks yell at you not to brush their feet." Biggest motivator His wife, Megan, the pastry chef at Bluestem. "When I get complacent, she'll start ripping up the storeroom." His dream restaurant "I want to have a place where everything is perfect—the service, the kitchen, the menu. I'd like to do the kind of fine dining that you see in big cities." Won Best New Chef at: Bluestem; Kansas City, MO Food & Wine's Editorial Guidelines Updated on November 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Active Time: 1 hrs 45 mins Total Time: 4 hrs Yield: 10 to 12 Ingredients BEANS: 1 pound small dried pink beans, such as Rancho Gordo’s Pinquitos, soaked overnight and drained 5 garlic cloves 1 small yellow onion, quartered through the core 1 medium carrot, halved crosswise 1 celery rib, halved crosswise 1 1/2 tablespoons kosher salt CHILI: 3 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces 2 pounds brisket, cut into 1 1/2-inch pieces Kosher salt Pepper 3 tablespoons vegetable oil 3 medium yellow onions, chopped 1 green bell pepper—stemmed, seeded and chopped 10 garlic cloves, chopped 1/4 cup tomato paste 1/4 cup chili powder 2 tablespoons light brown sugar 1 tablespoon mustard powder 1 tablespoon ground cumin One 16-ounce jar roasted green Hatch chiles (medium heat) One 16-ounce can crushed tomatoes 5 quarts chicken stock or low-sodium broth 1/4 cup oregano leaves Sour cream, shredded cheese and thinly sliced scallions, for serving Directions Make the beans In a large saucepan, cover all of the ingredients with 4 quarts of water and bring to a boil. Simmer over moderately low heat until the beans are just tender, about 1 hour. Drain well and discard the vegetables. Make the chili Season the pork and brisket generously with salt and pepper. In a large pot, heat the vegetable oil until shimmering. In batches, cook the pork and brisket over moderately high heat, turning occasionally, until browned all over, about 10 minutes per batch. Using a slotted spoon, transfer the meat to a baking sheet. Add the onions, bell pepper, garlic and a generous pinch of salt to the pot. Cook over moderately high heat, stirring frequently, until just starting to soften and brown, about 5 minutes. Add the tomato paste, chili powder, brown sugar, mustard powder and cumin and cook, stirring, until fragrant and the vegetables are coated, about 3 minutes. Add the Hatch chiles and tomatoes and cook, stirring, until bubbling, about 5 minutes. Add the chicken stock and bring to a boil. Add the meat and oregano and simmer over moderate heat, stirring occasionally, until the meat is barely tender, about 1 hour. Stir the beans into the chili and simmer over moderate heat, stirring occasionally, until the meat and beans are tender, about 1 hour and 15 minutes longer. Serve hot with sour cream, shredded cheese and thinly sliced scallions. Make Ahead The chili can be refrigerated for up to 5 days. Reheat gently before serving. Rate it Print