This is an usual thing in my part of the southern US, but it snowed and turned very cold for these parts.
Things were much worse farther south. Like in Atlanta.
My heart goes out to all of those folks who were stranded for hours, including children at their schools. I would be frantic if I couldn’t get to my children.
Thankfully, my littles were home with us and where we spent lots of time in the kitchen and playing various card games. I’ve been catching up on the three books on my nightstand. Love that extra reading time!
Even Miss Abby has enjoyed all of the commotion over the snow, spending numerous hours near a French door wondering where all of the squirrels have gone to.
At least I think that’s what she’s been daydreaming about.
At the first hint of snow, I made this chili.
It has beef and sweet potato. There are lots of colorful peppers and black beans.
With a nice dollop of sour cream and squeeze of lime, we all devoured our bowls.
To start, cube 2 lbs of beef chuck and cook over medium-high heat in 1 tbsp of vegetable oil until beef is well browned. Season with kosher salt and black pepper. Remove from heat and drain.
Add 2 chopped bell peppers (I used 1 orange and 1 red), 2 jalapenos (3, if small), minced and seeded, 1 large yellow onion, chopped, and 3 garlic cloves minced. Cook over medium-high heat until peppers soften or about 6 minutes. Then add 2 tbsp chili powder, 1/2 tbsp cumin, 1/4 tsp of cinnamon and continue to cook until fragrant or about 1-2 minutes.
You’re nearly done, so here are the last few ingredients to add: 8 cups of beef broth, 3 small sweet potatoes (peeled and cut into 1/2-inch cubes), 2 15-ounce black beans, rinsed and drained, 1 14/5-ounce can of diced tomatoes (undrained). Add the beef back into the pot. Cook, partially covered until the sweet potatoes are tender or about 45 minutes.
Before you serve up your chili, be sure to taste and adjust the seasonings. I chose to serve mine with a spoonful of sour cream, chopped cilantro and red onion and a wedge of lime.
How will you serve yours?
Beef and Sweet Potato Chili
1 tbsp vegetable oil
2 lbs Beef chuck, cut into 1/2-inch cubes
kosher salt and black pepper
2 medium bell peppers, chopped
2 large jalapenos, seeded and minced
3 cloves of garlic, minced
1 large yellow onion, chopped
2 tbsp chili powder
1/2 tbsp cumin
1/4 tsp cinnamon
8 cups low-sodium beef broth
3 sweet potatoes, peeled and cut into 1/2-inch cubes
2 15-ounce cans of black beans, rinsed
1 14/5-ounce can diced tomatoes (undrained)
Heat vegetable oil in a Dutch oven over medium-high heat. Add beef and cook until well browned. Remove from pot, drain and set aside. Add bell peppers, jalapenos, onion and garlic. Cook until bell peppers begin to soften and onions are translucent or about 6 minutes. Add chili powder, cumin and cinnamon and cook until spices begin to become fragrant, or about 1-2 minutes.
Add broth, black beans, sweet potato and tomatoes with their juices. Add the browned beef back into the pot. Cook, partially covered about 45 minutes or until sweet potatoes are fork tender.