Rye's Red Chili Recipe | Saveur

Ingredients

• 1 lb. trimmed boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 1⁄3 cup light brown sugar
• 2 tsp. garlic powder
• 1 tsp. ground cumin
• Two 12-oz. bottles pale ale, divided
• 6 oz. bacon (about 6 strips), finely chopped
• 10 garlic cloves, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 large red bell pepper, finely chopped
• 1 large Vidalia onion, finely chopped
• 1⁄4 cup tomato paste
• 3 tbsp. chile powder
• 1⁄2 tbsp. ground Aleppo pepper
• 1 tsp. crushed red chile flakes
• 2 bay leaves
• 2 cups chicken stock
• Two 28-oz. cans whole tomatoes, crushed by hand
• Two 15½-oz. cans dark red kidney beans, drained
• 2 tbsp. hot sauce
• 2 tbsp. Worcestershire sauce
• Sliced scallions, for garnish