Wake up everybody, it’s time for chili! …or, uhm, if you’re like me, sleep in and have this for dinner.
1 lb ground beef (or breakfast sausage)
1/2 yellow onion, finely diced
28 oz can crushed tomatoes
2 c beef stock
2 medium sweet potatoes, peeled & diced small
1 Tbsp paprika
1 Tbsp garlic powder
2 tsp chili powder
1 tsp onion powder
2 Tbsp lime juice
2 Tbsp hot sauce
2 tsp smoked paprika
1/2 lb bacon, chopped
1/4 avocado (per serving)
Start by heating a large pot on your oven to brown your meat and onions. Cook them until both are cooked through before adding your tomatoes, sweet potatoes, stock and all of your spices. Allow everything to simmer for around 30 minutes, until the sweet potatoes are cooked and soft.
In a separate pan, cook your bacon and set it aside. Slice your avocados and set them aside as well.
Serve by scooping chili into a bowl and topping with avocado and bacon crumbles.
Yowch our version turned out spicy! We had some hot Italian sausage in our freezer that we put to work in this recipe and it was too much…you couldn’t eat it without a bite of avocado on each spoonful…G couldn’t eat it at all. It was delicious, but it hurt. I loved the avocado on top…we’ll definitely be doing this again…next time with less heat!