Sweet Potato Chili
2 lbs ground beef (we did closer to 1 1/2 lbs)
1 small onion, chopped fine
4 cloves of garlic, chopped fine
2 large sweet potatoes, peeled and chopped in 1 inch pieces (came to about 5 cups)
1 cup celery, diced
2 cans (15 oz each) diced tomatoes
32 oz. container of beef stock (we used Swanson "Unsalted")
1 1/2 tsp. salt
2 bay leaves (we used 3 small ones)
2 T. chili powder
1 T. cumin
1/2 tsp. dried oregano
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice
Top with: avocado slices and/or fresh cilantro (We actually did not top it with anything and loved it!)
Combine all the spices and salt in a small bowl and set aside.
Cook ground beef and chopped onions in a large skillet. Continue to cook until meat is completely browned. Drain grease.
Return meat and onion mixture to skillet. Add garlic and give it a good stir. Pour in beef broth and diced tomatoes. Add spice mixture. Give it a good mix, cover, and let simmer for 5 minutes to meld flavors.
Add sweet potatoes and celery. Cover and let simmer very gently for 40 minutes, stirring it a couple of times. (We let it simmer longer and the flavor was awesome!)
Add sweet potatoes and celery. Cover and let simmer very gently for 40 minutes, stirring it a couple of times. (We let it simmer longer and the flavor was awesome!)
ENJOY!!