Two-Meat Chili with Black Beans and Roasted Sweet Potatoes
This may be my best chili recipe! While reading several chili recipes I saw one author state that 3 tbsp cornmeal and 1 can of beer gave their chili thickness and depth. They were correct! I wish I still had some summer corn in the freezer to add to this, but I did have lots of peppers frozen. I freeze my jalapeños whole and that way you can slice them really thin and they kinda melt into your dish.
1 package ground beef
1 package ground bison
1 cup chopped sweet peppers( frozen previously)
2 roasted poblano peppers (frozen previously)
1 jalapeño pepper, sliced while frozen so the slices are almost shaved.
2 cups cooked black beans (frozen previously)
I bag sweet potatoes, peeled and diced.
I chipotle chili
I jar tomatoes
3 tbsp popcorn cornmeal
I onion, diced
2 garlic cloves
2 dried Mexican chilis (I used I ancho and 1 New Mexican) chopped fine
1 tbsp chili powder
2 tsp cumin
2 tbsp tomato paste
1 tbsp fish sauce
4 cups chicken broth
1 can beer (I used Civil Life Brown)
Preheat oven to 400 degrees. Coat sweet potatoes in 1 tbsp olive oil and spread on rimmed baking sheet. Bake for 25-30 minutes till soft and slightly browned. You could just add them to the chili and skip this step, but I think they stand up in the chili better this way.
Heat a large Dutch oven and add the meat to brown. When the meat is done, remove it and set aside. Add onion to pan and sauté till translucent. Add the rest of the ingredients and the meat back to the pan. Bring to a boil and then turn down to simmer for 30 minutes. This freezes well. I hope you like it as much as I did!