The slow cooker worked overtime in this household over the weekend. On Sunday, I knew that I wanted to come home after my baby shower to dinner in the crock-pot for us to enjoy. I ultimately decided to cook this chili because I had some ground beef in the freezer and we also have a couple of buckets of homegrown sweet potatoes that are ready to cook. I really never have high expectations for chili because, well, chili is chili. But this chili was incredible. It was rich and hearty and I loved all the elements that went into the chili. This is more than just a bowl of meat and beans.
To make the chili, brown your beef first. I used a 96/4 blend and it worked perfectly – you won’t miss the fat in this dinner. You don’t have to stress over cooking the beef all the way through but by cooking it on the stovetop you’ll ensure that the beef will be crumbled in the chili. Then you just dump the rest of the ingredients into the slow cooker. Chop the sweet potatoes and make sure to leave the skin on – it will prevent the potatoes from completely falling apart. Oh, and don’t chop them too small. Add in chopped bell pepper and onion. You’ll also add in beef stock, tomato paste and lots of garlic. The seasonings include chili powder, salt, cumin, and ground red pepper. Finally add in diced tomatoes (canned – and I went with fire roasted for extra flavor). All of this cooks low and slow for 7 hours.
Serve this bowl of chili with a hearty sprinkle of cilantro for a little freshness and shredded cheddar cheese.
We all really loved this chili recipe and I think it might be my new favorite go-to when I’m craving a warm bowl of chili.