Family Favorites · Gluten Free · Health · New Traditions

Sweet Potato Chili (aka Paleo Chili)

When the temperatures drop and the snow flies, my mind races to a great bowl of chili. My oldest daughter, Megan, has been raving about the Paleo Chili, that I will refer to as Sweet Potato Chili. She is on a Whole-30 and Paleo diet, and she referred to this chili in her post on Life Love and Garlic.

I modestly adapted the originally recipe and the result was amazing. I’m not on a Paleo diet, but I LOVE this recipe. I could see this recipe easily adapted to Vegan by browning mushrooms (with a dash of olive oil) instead of beef and substituting vegetable broth for beef broth.

SWEET POTATO CHILI (AKA PALEO CHILI)

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 tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1-2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 tablespoon hot sauce (optional)
2 tablespoons lime juice (optional)

  • Chop onions and bell pepper and place in a large pot or Dutch oven over medium heat with ground beef. Using a spatula or wooden spoon to break up the meat, as it browns, into small pieces.
  • Once the meat is browned and the onions are soft, drain fat if needed.
  • Add crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well.
  • Add 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.

Optional:  Add hot sauce and lime juice. Taste. Adjust seasonings as needed.

Recipe adapted from Sweet Potato Chili from The Lucky Penny Blog

Family Favorites · My Roots

Traditional Midwest Red Chili

Cold weather means it’s chili time! My mother’s traditional red chili is still a favorite of mine, but I confess I now used canned, diced or crushed tomatoes instead of whole tomatoes.

When I was a child, the only thing served with chili was saltines.  Who knew there wer so many ways to serve Chili (or is it Chile?).

Red Chili served with tortilla chips and shredded cheese

Now I have been awakened the versatility of chili and how to serve it. Here are a few of my favorites:

  • Chili served on top a baked potato with shredded cheese (add sour cream if desired)
  • Chili served on top of a half of peeled and seeded avocado
  • Chili with crushed tortilla chips, shredded cheese, green onions
  • Chili with cornbread
  • Chili on top of hot dogs with onion

    Red Chili on baked potato with grated cheese

What are unique ways that you serve chili?

Today, I am sharing my Mother’s chili recipe. Add as much chili powder or crushed peppers as desired and enjoy!

MOM’S RED CHILI

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 can chili beans
1 quart tomatoes (I prefer crushed)
1 tablespoon sugar
chili powder to taste
salt & pepper

  • Brown and drain hamburger. Add onions and cook until tender.
Browning ground beef, onions and peppers
  • Add rest of ingredients and simmer, covered, for 1 hour.
Red Chili simmers
  • Serve naked (as is) or with chopped onions, cheese, tortilla chips, crackers or try one of the versions listed above.