Hearty and flavorful, this fall chili will meet all your expectations.
Beef and Sweet Potato Chili
2014-10-31 23:48:34
Ingredients
- 3 tablespoons canola oil, divided
- 1½ cups chopped sweet onion
- 1½ pounds sirloin steak, cut into 1-inch cubes
- 2 cups beef broth
- 2 cups water
- 1½ teaspoons salt, divided
- 2 cups (¾-inch) cubed peeled sweet potato
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced fire-roasted tomatoes, drained
- 2 tablespoons apple cider vinegar
- Garnish: chopped fresh cilantro
Instructions
- In a medium Dutch oven, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook until lightly browned, approximately 3 minutes. Remove from pan. Add 1 tablespoon oil to pan. Add half of beef; cook until lightly browned, stirring occasionally, approximately 2 minutes. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and remaining beef. Return onion and beef to pan. Add broth, water, and ½ teaspoon salt. Bring to a boil; reduce heat to medium-low. Simmer, covered, until beef is almost tender, approximately 1 hour.
- Add sweet potato, chili powder, cumin, beans, tomatoes, and remaining 1 teaspoon salt. Simmer, uncovered, until sweet potato and beef are tender, stirring occasionally. Stir in vinegar. Garnish with cilantro, if desired.
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