Temperatures are droppin and it’s time to start stocking the fridge and bellies with warm, hearty meals. This recipe combines two of my favorites…chili and sweet potatoes. Instead of straight heat, the spice combo creates a rich flavor that reminds me of some of my favorite middle eastern dishes. The blogger who shared this delicious dish posted it as a paleo meal but you don’t have to be part of the paleo craze to enjoy it. Don’t be intimidated by the long ingredient list. You probably have most of them in your pantry right now and the actual recipe is very basic.
- 2 pounds of ground beef
- 1 TBS butter
- 1 small onion, chopped fine
- 4 cloves of fresh garlic, chopped fine
- 4 cups chopped sweet potatoes (the orange ones that are really called yams), chopped into 1 inch pieces.
- 1/2 to 1 cup celery, diced
- 2 cups of your favorite red sauce OR crushed tomatoes
- 2 cups broth (I used low-sodium chicken broth)
- 1 and 1/2 tsp celtic sea salt
- 2 bay leaves
- 2 TBS chili powder
- 1 TBS cumin powder
- 1/2 tsp dried oregano
- 1/2 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/4 tsp allspice powder
- Fresh cilantro, chopped
- A pinch of love
*I cut the above recipe in half.
Melt the butter in a large stock pot and cook the onions until translucent. Add the beef and garlic, cook until the meat is thoroughly browned.
Add the sauce, broth and spices (don’t forget to count how many bay leaves are in there!). Cover the pot and let things simmer for a few minutes so all the flavors can blend. Add the celery and sweet potatoes. Cover and simmer again from 40 more minutes.
Fish out all the bay leaves and serve. Garnish with fresh cilantro, avocado and love. Enjoy!
A Pinch of Love 