Beef Chili
It is finally feeling like spring here in Charleston! I will take sweltering heat over cold days anytime. While I can see the warmth in my future, we are still getting cool evenings which is perfect for some beef chili! If you think ahead, I have a crockpot version that you can prep and have ready for dinner. If you just need to get it done, take a look at the stovetop recipe.
This recipe makes 9 cups or about 4 big bowls. This is a great recipe to make extra and freeze for an easy meal in the future. This is not a traditional chili as I’ve included sweet potato and beans which make it better in my opinion. You can leave out the beef for vegetarian or leave out the beans if you are trying to avoid them.
My birthday is next Monday and because I love birthdays, I have plans all weekend long! Comedy, kettlebells, massages, and delicious food, including donuts. Since I think birthdays should be celebrated, I’m giving away my favorite spices! Make sure to subscribe to the site and look for my posts on Facebook and Instagram!
Stovetop Version
1 lb. ground beef
1 TBS Chili powder, divided
1½ tsp sea salt, divided
½ TBS Olive Oil
¾ cup chopped Bell pepper
¼ cup diced onion (about ½ an onion)
1/2 jalapeno, diced
1 poblano pepper, roasted and diced
1½ tbs minced garlic
2 ½ cups (about 1 large) sweet potato chopped (small like ½ inch by ½ in cubes)
3.5 cups broth
1 can petite diced tomatoes
1 can black beans, drained and rinsed
½ tsp California pepper
½ tsp Red pepper flakes
Toppings: avocado, shredded cheese, sour cream, oyster crackers, side of cornbread
Prepare the bell pepper, onion, jalapeno, and poblano
Chop the sweet potato into small cubes (½ inch by ½ inch) in until you have 2 ½ cups
Brown meat in a large pot (dutch oven or stock pot size) with ½ TBS chili powder and ½ tsp sea salt, chopping up the meat as it cooks
Drain fat if there is a lot and then place on paper towel covered plate and set aside (don’t worry if it’s not fully cooked)
Return pot to the stove, wiping out any large residue
Add olive oil to the pot and heat on medium-high temp
Sauté bell pepper, onion, and jalapeno for about 8 minutes
Turn down the heat to medium-low.
Add garlic and stir
Add the cubed sweet potatoes and broth.
Add ½ tsp red pepper flakes, ½ TBS Chili Powder, 1 tsp salt and ½ tsp pepper (I use California pepper from Penzeys)
Turn the heat up to bring the chili to a simmer for 15 minutes
While chili is simmering, drain and rinse black beans.
Add petite diced tomatoes, stir
Simmer for another 15 minutes (potatoes should be soft at this point)
Add meat and black beans
Simmer for an additional 10 minutes to finish cooking the meat and warm up the beans.
Crockpot Version
1 lb. ground beef
1 TBS Chili powder, divided
1½ tsp sea salt, divided
½ TBS Olive Oil
¾ cup chopped Bell pepper
¼ cup diced onion (about ½ an onion)
1/2 jalapeno, diced
1 poblano pepper, roasted and diced
1½ tbs minced garlic
2 ½ cups (about 1 large) sweet potato chopped (small like ½ inch by ½ in cubes)
3.5 cups broth
1 can petite diced tomatoes
1 can black beans, drained and rinsed
½ tsp California pepper
½ tsp Red pepper flakes
Toppings: avocado, shredded cheese, sour cream, oyster crackers, side of cornbread
Chop the sweet potato into small cubes (½ inch by ½ inch) in until you have 2 ½ cups. Add to crockpot.
Prepare the bell pepper, onion, jalapeno, and poblano. Add to crockpot.
Brown meat in a skillet with ½ TBS chili powder and ½ tsp sea salt, chopping up the meat as it cooks
Drain fat if there is a lot and then place on paper towel covered plate to soak up grease and then add to crockpot.
Add garlic, broth, petite diced tomatoes, ½ tsp red pepper flakes, ½ TBS Chili Powder, 1 tsp salt and ½ tsp pepper (I use California pepper from Penzeys)
Cook on High for 4 hours or low for 6 (until sweet potatoes slice easily)
Add black beans
Allow to cook for 30 more minutes or until beans are warm
