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Several bowls of kitchen sink chili topped with cheese and green onion with cornbread.

Kitchen Sink Chili

Teri & Jenny
5 from 1 vote
Prep Time 25 mins
Cook Time 2 hrs
Servings 14
Calories 416 kcal


  • 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.


Calories: 416kcalCarbohydrates: 30gProtein: 24gFat: 23gSaturated Fat: 11gCholesterol: 64mgSodium: 696mgPotassium: 1030mgFiber: 9gSugar: 9gVitamin A: 1907IUVitamin C: 38mgCalcium: 139mgIron: 5mg
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