While Dan was home for 2 weeks at Christmastime, he decided we should make chili. I made chili often as a teenager, because my parents loved it (undoubtedly in no small part because it was cheap to make), but haven't made it in over 35 years because my dearly beloved has a great aversion to beans. In any event, Dan and Ryan convinced him that he wanted to try chili, and so we made a big batch, using the recipe Dan has developed for himself.
2 pounds ground beef
2 large sweet onions
1 tsp salt
1 large sweet potato, diced
2 cans (28 ounces each) diced tomatoes
1/2 can water
2 tbsp chili powder
1/2 tbsp cumin
1 tsp ground black pepper
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
In a large stock pot, brown the ground beef with the onions and salt; add the sweet potato while the meat is still browning. Drain the meat mixture and rinse with cold water to remove the fat, then return to the heat and add the tomatoes, water and spices. Cook about 30 minutes, add the beans and cook another 10 minutes until the sweet potatoes are soft and the beans are heated through.
Serve with shredded cheddar cheese on top, if desired, and bread.
Happy Friday, everyone!