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chili with sweet potatoes

Chili Colorado with Sweet Potato & Roasted Garlic

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Baking sheet
  • 1 Knife
  • 1 Cutting board
  • 1 Blender
  • 1 Mixing spoon

Ingredients
  

  • 4 cup water
  • 2 tablespoon vegetable oil
  • 1 pound beef chuck cut into 1-inch cubes
  • 3 dried ancho chiles stemmed and seeded
  • 3 dried guajillo chiles stemmed and seeded
  • 1 large onion diced
  • 4 cloves garlic peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon tomato paste
  • 2 cup beef broth

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Spread the garlic cloves on a baking sheet and roast in the oven for 15 minutes until golden and soft.
  • In a large pot, heat the vegetable oil over medium-high heat.
  • Add the beef cubes and brown on all sides, then remove and set aside.
  • Add the diced onion to the pot and sauté until translucent.
  • Pour in the water and bring to a boil, then add the ancho and guajillo chiles.
  • Simmer the chiles for 15 minutes until softened.
  • Transfer the chiles and roasted garlic to a blender and blend until smooth.
  • Return the beef to the pot and add the chile mixture, cumin, oregano, salt, and black pepper.
  • Stir in the sweet potatoes and tomato paste.
  • Pour in the beef broth and bring to a simmer.
  • Reduce heat to low, cover, and cook for 1 hour until beef and sweet potatoes are tender.
  • Let the dish rest for 10 minutes before serving.

Notes

When blending the chiles and garlic, you may add a bit of the soaking liquid to achieve your desired sauce consistency. It's important to taste and adjust the seasoning as necessary, especially if you prefer a spicier dish. For an added depth of flavor, consider toasting the cumin seeds before grinding them into a powder.
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