Chili to Share
This recipe will feed a crowd and can satisfy even your hungriest dairy-free friends.
- 2 dried New Mexico chilies
- 2 dried chipotle chilies
- 1 pound ground beef
- 1 pound ground pork
- 1 sweet red bell pepper, minced
- 1/2 large red onion, minced
- 3 large cloves garlic, crushed
- 2 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 3/4 cup chicken or beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1/2 lime, juiced
- 1 large sweet potato
- 2 teaspoons olive oil
- Snip ends off the chilies and scrape out the inside seeds. Place chilies in a blender and cover with hot water, then set aside for 20 minutes to soften.
- While you are waiting, heat a large soup pot on medium. Sear the ground beef and pork, browning and crumbling, but do not worry about fully cooking the meat. Remove with a slotted spoon and set aside.
- In the leftover meat juices, saute the red bell pepper, onion, garlic, salt, cumin and smoked paprika for 5 minutes or until the onions start to soften and become fragrant.
- Strain the water out of the blender and add the broth to chilies. Blend on high for 60 seconds or until the chilies are completely blended and the mixture is a deep red color.
- Reduce the heat to the lowest possible setting and add in the browned meat, chili and broth mixture, tomato sauce, diced tomatoes, and lime juice. Stir to mix, then cover and simmer for 1 to 1 1/2 hours.
- Meanwhile, roast the sweet potatoes and prepare any desired toppings in small bowls for serving. Warm the oven to 400 degrees. Slice the sweet potatoes into small cubes about 1/2 inch thick. Toss with olive oil and roast for 35 minutes, stirring halfway through.
- Just before serving, stir roasted sweet potatoes into chili. Serve warm with any desired toppings.
- Recipe and image courtesy of Caroline Potter