Recipe: Beef and Sweet Potato Chili

In the interest of the cold weather we had earlier this month, please have my slowly becoming infamous Beef and Sweet Potato Chili! It is based entirely on the one found at Spicy Southern Kitchen, but has been tweaked more than a little by yours truly. It’s great weekend chow and super delicious; easily adjusted for people’s taste and spice preference!

Here’s the recipes, along with a not-mine photo:

  • The Ingredients
    • 2 pounds lean ground beef
    • 2 sweet or yellow onion, chopped
    • 9 garlic cloves, minced
    • 1 green, red, or yellow pepper, seeded and diced
    • 1-3 hot peppers (poblanos, jalapeños, Scotch Bonnets) of choice, seeded and finely diced (optional)
    • 5 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon oregano
    • 1 teaspoon onion powder
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon red pepper flakes
    • 2 teaspoons celery salt
    • 1 teaspoon honey
    • 2 tablespoons hot sauce of choice
    • 1 can sweet corn or fire roasted corn, drained
    • 1 can black or kidney beans, drained
    • 1 (28-ounce) can crushed tomatoes
    • 2 (14-ounce) can fire-roasted diced tomatoes
    • 2 medium sweet potatoes, about 4 cups, peeled and cut in a 1/2 inch dice
    • red onion, sour cream, and/or cheese for garnish
  • The Way of Preparing (instructions stolen completely from the original recipe source site):
    1. Lightly spray a large nonstick pan with cooking spray and place over medium-high heat. Add ground beef and crumble it with a wooden spoon while it cooks. If it releases a lot of liquid/ grease use a spoon to discard it.
    1. After beef has cooked part way, add the onion, peppers, and garlic and continue to cook until beef is no longer pink.
    1. Add all spices to the pan and stir to coat the meat. Transfer meat mixture to a crockpot insert that has been lightly coated with cooking spray.
    1. Add all tomatoes and the chopped sweet potato to the crock pot. Stir well to mix everything.
    1. Place the lid on the crock pot and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours.
    1. Garnish as desired.
  • Notes:
    • Freezes absurdly well, once made.
    • Fresh corn and tomatoes can be used as well.
    • You can also easily double or triple the recipe and make it on the stove top for large events.

I have literally made this at my desk for an office pot luck.

This photo is mine! Desktop gourmet!

Let me know if you try this recipe! I would love to see what you make, hear how it went! And, as ever, let me know if you have any recipes you want me to try out!

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