This thick and hearty chili is slightly smoky and sweet, with a spice level that can be tailored to your taste. Borrowing a genius trick from our sweet potato pasta sauce recipe, thin strips of sweet potato are peeled into the chili. This is an easy way to add sweet potato to all sorts of dishes, as thin strips of sweet potato cook quickly and easily blend in with other ingredients.
With a simple list of ingredients and short simmering time, this chili is meant to be a convenient weeknight dinner. But do yourself a favor by cooking this recipe on the weekend, with plans to eat the chili for dinner later in the week. Chili is a meal that’s meant to be eaten as leftovers. It usually tastes better the second or third day, thickening up and becoming more flavorful.
If you’re feeding this chili to little kids or heat-averse adults, use bell peppers and omit the jalapeno. To crank up the spice level, use poblanos and 1 or more jalapeños (plus a jar of hot sauce on the table).
Servings: 6 to 8
Time in the Kitchen: 35 minutes, plus 30 minutes to simmer
In a large, wide pot over medium heat add 2 tablespoons oil. Add onion, celery, poblano or bell pepper and jalapeno pepper. Saute until onion is soft, 5 to 8 minutes. Add chili powder, oregano, cumin, smoked paprika, and garlic and sauté 1 minute more.
Add the ground beef and ground pork. Cook until meat is lightly browned, breaking the meat up into small pieces as it cooks. Season with salt.
Peel the sweet potato and discard the skin. Then, continue using the vegetable peeler to peel the entire potato into thin strips.
Add sweet potato, tomatoes, bone broth, cinnamon stick and bay leaf to the pot. Stir well to combine all the ingredients.
Bring to a boil then reduce heat and simmer, covered, for 20 minutes then remove the lid and simmer 10 minutes more. Stir occasionally.