Tuesday, January 24, 2012

Chili with Baked Sweet Potatoes

This may come as a surprise to you, but I didn't use to be big on cooking. Me and sharp objects don't really go together in normal every day life, let alone in the kitchen. I had to learn a lot of tricks and techniques by becoming a line cook for two years (because I was horrible at being a waitress, so they thought putting me with hot objects was a better idea) and taking 100 hours of whole foods cooking courses, which were much more helpful. Basically, if I can do it and still have all of my appendages, so can you.

I now find myself constantly trying to manufacture new recipes all in the name of curiosity and hunger. Here is a wonderfully delicious recipe for you to try it that is perfect for cold winter weather. I must admit, I make this all year round, even in the hot summer months. And maybe I even make it every other week because it's kind of amazing. And maybe, just maybe, it's so good that I have eaten it for breakfast. Maybe. I am neither confirming nor denying any of this.

Anyhoo, the ingredients have evolved over time into what you see now, which is basically a whole lot of deliciousness. I've tested it out with family and friends and not only does everyone get seconds, but it always gets two thumbs up. Give it a shot. Easy, healthy, warm, and wonderful.

Chili with Baked Sweet Potatoes
Add some green onions and sliced cheese, if you so desire.
1 Pound - Grass Fed Beef
2 Cans - Amy's Organic Chili - Medium with Vegetables or 1 can of that plus 1 can of Amy's Organic Chili - Medium (one can is green, one is orange...if that helps)
3 - Medium Sweet Potatoes
2 to 3 TBSP's  - Olive Oil
1 TBSP - Sea Salt
1 TSP - Cinnamon (optional)

1. Set your oven to 350 degrees. Cut your potatoes into rings about a half inch thick, then cut those into quarters. Throw them in a baking dish with the olive oil, sea salt, and cinnamon (optional). Coat the potatoes evenly and let them back for 45 minutes to an hour.

Note: The chili and beef don't take very long to make, so to ensure everything stays nice and hot don't start step two until the potatoes are about 20 minutes away from being done. While they bake, go do something fun, like take a power nap or dance to some 80's music and attempt to perfect your moonwalk.

2. When you've hit the almost done 20 minute mark, grab your beef and lightly coat a pan with some oil. Heat it up on medium and cook it, leaving it slightly pink, not all the way done.

3. Grab a fairly large pot, heat to medium, and pour the two cans of chili in. Let them warm up a little before adding the beef and then stir together, cooking both to completion.

4. At this point the potatoes should be ready. Pull them out, scoop some into a bowl, then put the chili on top. You can add any garnishings you like. I like to add more potatoes as seen above.

5. Now eat. You're done.


There's a lot of veggies already in this, but if you're a veggiaholic like me, more is better. (Or, if you're vegetarian, just leave the beef out and stick with the rest of the recipe)

Sweet Potatoes with Beets and Carrots
2 - Medium Sweet Potatoes
3 - Carrots, peeled and diced
3 - Beets, peeled and diced
2 to 3 TBSP's - Olive Oil
1 TBSP  - Sea Salt
1 TBSP - Pepper (I would not suggest cinnamon in this blend at all...too weird)

Same thing as above. Throw everything into a baking dish, add the salt, pepper, and olive oil and bake as instructed prior. This also makes an excellent side dish all by itself, but with the chili the beets and carrots make it pretty hearty and flavorful.

What's your favorite winter weather food?

Update---> If you got an email of this, the amount of cinnamon was a typo, which I have now corrected. It should be only 1 TSP, not 1 TBSP. Way too much! My bad. So sorry!

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