Chili is one of my all-time favorite dishes. This recipe takes already great chili to the next level by changing up the flavors and adding a special surprise—sweet potatoes.
—JULIE MERRIMAN SEATTLE, WA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 16 SERVINGS (4 QUARTS)
1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
1 large onion, chopped
2 poblano peppers, finely chopped
2 jalapeno peppers, seeded and finely chopped
3 tablespoons tomato paste
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 cans (14 1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cups beef stock
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/4 cup lime juice
1. In a large skillet over medium heat, cook and stir the chorizo, onion, poblanos and jalapenos for 8-10 minutes or until the chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.
2. Stir in tomato paste. Add potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until the potatoes are tender. Stir in lime juice.