The Whole Kit & Kaboodle Chili
The Whole Kit and Kaboodle Chili is a hearty, flavor packed classic!
If you’re looking for the ultimate chili recipe that has everything but the kitchen sink, look no further. The Whole Kit and Kaboodle Chili, a bold and hearty dish is packed with layers of deep, smoky, and savory flavors. It is the perfect comfort food for game days, family dinners, or cozy nights in.
What Makes This Chili Special?
A rich blend of ground beef, smoky sausage, and tender beans simmered in a robust tomato base. A perfect mix of chili powder, cumin, smoked paprika, and a hint of cayenne for the perfect kick. This recipe includes beans, bell peppers, onions, garlic, tomatoes, and more for extra depth.
How to Make The Whole Kit & Kaboodle Recipe:
Brown the Meats: In a large pot, cook the beef and sausage until browned, do not drain the fat. It adds flavor.
Sauté The Vegies: Add diced onions, garlic, and bell peppers, cooking until soft and fragrant.
Layer in the Flavor: Stir in chili powder, cumin, paprika, and cayenne, and other spices.
Simmer to Perfection: Add crushed tomatoes, kidney beans, black beans, and beef broth. Let it simmer low and slow for at least an hour.
Finish & Serve: Serve with cornbread, cheese, and sour cream green onions, Frito chips, hot sauce, or almost anything you want.
This chili truly has everything for an unforgettable, crowd-pleasing meal!
This is basically my favorite recipe. A fair amount of prep is required but overall, it is not a difficult recipe. I often add pinto beans also which you can choose to do.
The Whole Kit & Kaboodle Chili
Equipment
- 1 Large Stockpot or Dutch Oven
Ingredients
- 1 Tsp Olive Oil
- 2 1/2 Lbs. Boneless Chuck Roast Sliced into bite size pieces. Sirloin works also
- 1 Lb Ground Beef
- 1 Lb Pork Breakfast Sausage Like Jimmy Dean or Tennessee Pride
- 1/2 Sweet Yellow Onion Medium, Chopped
- 1 Tbl Garlic Crushed
- 1 Green Bell Pepper Chopped
- 1 Red Bell Pepper Chopped
- 3 Jalapeno Peppers Sliced thin with seeds
- 2 Habanero Peppers Sliced thin with seeds
- 1 Anaheim Pepper Sliced Thin with Seeds
- 8 28 Ounce CanOunces Mushrooms sliced
- 1 10 Ounce Can Ro-Tel With Chilis
- 1 6 Ounce Can Tomato Paste
- 1 4 Ounce Can Green Chilis
- 32 Ounces Beef Broth
- 16 Ounces Tomato Sauce
- 1 Tsp Worcestershire Sauce
- 1 28 Ounce Can Crushed Tomatoes
- 1 16 Ounce Can Sweet Corn
- 1 Tsp Season Salt
- 1 Tsp Basil
- 1 Tsp Oregano
- 1 Tsp Cumin
- 1 Tsp Thyme
- 1/2 Tsp Paprika
- 1/2 Tsp Cayenne Powder
- 1 Tsp Pepper
- 1 Tbl Crushed Red Pepper Flakes
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tbl Chili Powder
- 1 16 Ounce Can Kidney Beans
- 1 16 Ounce Can Black Beans
- 1/2 Cup Black Olives Optional Sliced
- TOPPING (ALL OPTIONAL)
- Green Onions Sliced Thin
- Sour Cream
- Cheddar Cheese Shredded
- Frito Corn Chips
- Corn Bread
- Cilantro
- Hot Sauce
- Oyster Crackers
Instructions
- With this many ingredients, I like to get them all together ahead of time, so I don't leave anything out.
- In a stock pot or Dutch Oven, heat the olive oil. Once heated, add chuck, ground beef and pork sausage. sauté until browned. Separate ground beef and sausage as it cooks. About 10 minutes.
- Add onion, garlic and mushrooms and continuing sauteing for another 8 minutes. Mix well.
- Add the peppers. All of them. Continue sauteing for about 12 minutes or until the vegetables soften some. Mix well.
- Add the various spices and mix everything together well.
- Add the crushed tomatoes, tomato paste, tomato sauce, sweet corn, Worcestershire sauce, Ro-Tel, Chilis, and beef Broth. Stir everything together well. Allow to cook for about 15 minutes.
- Add the beans and mix them in with the chili. Reduce heat to simmer and allow to simmer, covered, for 3 hours. Everything will blend together into a beautiful chili. Serve.
- Add whatever toppings you want. Almost anything goes with this.
