Hi Guys! Today we have somewhat of the “ultimate” chili for you all today! I’m calling it the “kitchen sink” chili because there’s really just A LOT going on. Here’s one of the awesome things about this chili, you can really adjust it according to preference. You don’t want to go through the burden of roasting chiles? No problem. Use the chiles without roasting. Or if you just want to scale down on the different types of chili, go for it! Don’t want to use short rib, but chuck instead? Sure! Too many types of beans? Just pick one or two and add more of them.
I’ve also added some Mexican chocolate to mine because I’m obsessed with mole poblano and would happily bathe in it all day. A real pool filled with mole, how fabulously disgusting, but I digress. This chili definitely has hints of mole from the chocolate, chiles and spices. If mole’s not your thing, not a problem! Just scale down the amount or leave it out completely. Although I do love the depth of flavor the chocolate brings, your chili will still be delicious, trust. I recommend making this ahead of time, by about one day, and just reheating on the stove. It’s such a yummy chili, but I do really think it’s better the next day once everything has had a chance to sit and marry. Plus, making things ahead of time is so clutch for events like the Super Bowl. Who wants to be stuck in a sweating kitchen during the big game food fest?!
Hope you guys try this chili out for the super bowl, or pretty much any other time you get a chili craving going on! Enjoy! xx, Jenny
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Kitchen Sink Chili
- 3 tablespoons vegetable oil, divided
- 1 ½ pound boneless short-ribs trimmed and cut into ½-inch cubes
- 1 pound ground beef
- ½ pound pork sausage (spicy or mild), removed from their casings
- 1 yellow onion, diced
- 3 cloves garlic
- 1 jalapeno, seeded and diced
- 2 banana peppers, seeded and diced
- 1 red bell pepper, roasted, seeded and diced
- 2 Anaheim chiles, roasted, peeled and chopped
- 2 poblano chiles, roasted, peeled and chopped
- 2 ½ tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 ½ tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 2 cups tomato puree
- 1 ½ (6 ounce) cans tomato paste (about ⅔-¾ cup)
- 12 ounces apricot ale (or flavor of your choice)
- ½ cup chicken stock
- 2 ears fresh corn, kernels and milk removed from cob
- 1 disc Mexican chocolate, broken into chunks
- 1 (15 ounce) cans pinto beans, with juices
- 1 (15 ounce) cans kidney beans, with juices
- 1 (15 ounce) can black beans, drained
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar
- Place a large pot over medium-high heat and add 2 tablespoons oil. Season short ribs with salt and pepper and brown cubes, about 3 minutes. Remove from heat and drain into a colander, nesting in a mixing bowl.
- Add ground beef and sausage to pot and brown, about 3 minutes. Make sure to leave bite sized chunks of the ground mixture. Pour mixture over short ribs and allow excess liquid to drain. Set aside.
- Add remaining oil to pan and add onion and garlic. Saute for 3 minutes. Add peppers season with salt and pepper and continue to sauté, 5 to 6 minutes.
- Pour drained meats back into the pot, add spices and sauté for 5 minutes.
- Add tomato puree and tomato paste and stir. Reduce heat to medium, add ale and stock and simmer for 1 hour. Add corn, Mexican chocolate and beans into the pot. Stir and adjust seasonings.
- Allow chili to simmer for another 30 minutes, adjust seasonings and serve.