I gotta thank my husbands friend Luciana for this one! Love love love chili! So glad it’s fall and that winter comes after because nothing is better than a hot bowl of chili in cooler weather.
1 pound ground beef
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced small
1 – 28 oz can crushed tomatoes
1 tablespoon (1 oz) tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1 tablespoon granulated garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon hot sauce (I use Tapitio)
2 tablespoons lime juice
I’ve found that I can brown my meat and sauté the onions and bell pepper at the same time. If the meat has enough fat in it there is no need to add any extra oil for sautéing the onions and peppers. Throw your meat, onions, and bell pepper into the pot on the stove. Using a spatula or wooden spoon break up the meat as it browns into small pieces.
Once the meat is browned and the onions are soft, drain fat if needed. I usually push the meat and vegetables to one side and use a paper towel to soak up some of the fat. But I leave some for flavor!
Next, add your crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well. Add your peeled and diced sweet potatoes. Bring to a boil and then reduce to simmer. Simmer for 30 minutes or until sweet potatoes are fork tender.
Add hot sauce and lime juice. Taste. Adjust seasonings as needed.