Chili Con Carne with a Twist

Our PA weather is chilling down. Need something to warm up your tummy and tired of turkey? Try some homemade chili. So easy; one pot, if you like beans in it this is your recipe. And a little something different; cubes of yam. Yeap yam, it picks up all those spicy flavors. Great with cornbread, I had some leftover from Thanksgiving; put it in the freezer and it tastes fresh. I used ground beef, you can use turkey, venison, or use a plant-based ground meat substitute. This is somewhat spicy but not too much, my tummy can no longer handle the really spicy stuff. You can up the spice or tone it down a bit.  Your chili, your choice. Enjoy!

Need something special!

Angie’s Sort of Spicy Chili Con Carne

Ingredients

1 1/3 lb. ground beef, 90 percent is what I used

Cooking spray

1 medium onion; chopped into ½ cup dice

4 garlic cloves, minced

1 medium poblano pepper diced

2/3 cup diced green or red bell pepper

3 tsp. chili powder

½ tsp. cumin

½ tsp. smoked paprika

½ tsp. coriander

½ tsp. cinnamon

¼ tsp. red pepper flakes

1 Tbsp. Worcestershire sauce

1 28 ounce can crushed tomatoes

¼ cup red or white wine (one you would willingly drink!)

1 1/3 cups peeled and cubed yam; roughly that amount

1 cup water

1 tsp. kosher salt

¼ tsp. ground black pepper (more if you want it)

1 14 oz can large kidney beans, rinsed and drained

1 14 oz can small red beans, rinsed and drained

Directions:

Spray la arge wide 4 qt. pot with cooking spray, heat and add ground meat. Let brown as you break it up and spread out the meat. After turning it once add the onions. Cook, stirring a lot, until meat isn’t pink. Add minced garlic; stir in, cook 30 seconds. Add all spices, stir well; cook a minute. Add wine, stir, Add crushed tomatoes. Use cup of water to rinse tomato can and add all to pot. Add diced yams and Worcestershire sauce. Cover and simmer on low at least 30 minutes; I cooked mine for more like an hour. I stirred it a lot, at least every 10 minutes taking care to scrape the bottom so nothing is sticking. I had to go out so I shut it off, put the lid on and restarted it when I returned. It’s flexible that way. Then add kosher salt to taste; I put in 1 tsp. Add the beans. Stir in carefully and cook 15-25 more minutes. Taste and adjust salt, add more ground black pepper if wanted. Honestly it is even better after a good rest in the fridge; the flavors will blend further. Great with corn bread. I didn’t add any toppings; it was just right without any additions but you can go to town with scallions, grated cheese, or what ever you like. Enjoy!

Get a hunk of cornbread and dive in!

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