I’ve been Casper the invisible blogger lately but alas sometimes real work has to happen to pay the very real bills! I’ve also been a rather useless wife serving the husband some fairly boring dinners lately so it was time to make up for it. Enter chili con carne stuffed sweet potatoes. Yes please.
These pockets of joy are truly one of the yummiest and most satisfying meals i’ve ever had. The rich and spicy chili con carne pairs so well with the sweet, smooth flesh of these orange sweet potatoes. You can of course use the white ones as well- I just find them a tad more starchy so tend to use them for creamy bakes or cottage pie like toppings. Either way they are a delicious little nest for the meaty goodness that is a patiently made pot of chili.
When making the chili and any dish using mince all I can say is never ever crowd the pan. Use a really large pot and brown your mince in batches. If you put too much in at the same time the meat sweats and boils and goes grey. No bueno. As for the rest of the dish you can really make it your own. Go as heavy or light on the spices and of course the chilli powder as your heart desires. I used rather large heaped teaspoons of all the spices! This recipe makes a really fragrant, spicy dish that gets even better the next day. I had some left overs with a fried egg on top for breakfast and it was sublime!
Chili con carne stuffed sweet potatoes
- 8 sweet potatoes, washed and dried
- 2 red onions, finely diced
- 4 garlic cloves, crushed into a paste
- 3 carrots, peeled and sliced
- 2 large sticks of celery, sliced
- 1 red pepper, chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp dried origanum
- 1 kg best quality mince
- 2 x 400g tin Italian chopped/crushed tomatoes
- 1 x 400g tin red kidney beans, rinsed & drained
- sea salt
- black pepper
- olive oil
To serve: sour cream, tomato & onion salsa, fresh coriander
Heat oven to 180˚C. Rub sweet potatoes with a drizzle of olive oil. Prick with a fork or small knife, season with a little salt and roast until soft for 40 minutes depending on their size.
In a very large pot brown the mince in batches and remove from the pot. Add a fresh glug of olive oil and sauté the onions, carrots, celery, red pepper and garlic. Add the spices and cook until the veg had softened slightly, got some colour and the spices are fragrant.
Add the two tins of chopped tomatoes. Rinse the residual tomato out of each tin with a splash of water and pour into the pot. Bring to the boil and allow the tomatoes to reduce until thick.
Add the mince and kidney beans, season well and simmer for about 1 hour.
To serve- slice the sweet potatoes down the centre and stuff with a generous spoonful of the chili mix. I topped ours with sour cream, tomato & onion salsa, fresh coriander and even a dollop of guacamole.
To be perfectly honest I didn’t even wait for the husband to come home from work before I started tucking in.