Last month my friend/colleague Trisha and I went to a cooking class at The Chopping Block where we learned how to make a rendition of this chili so I decided to duplicate it with a little of my own flavor.
So in turn, I’m gifting you with the best chili ever.
Because this chili? Is delicious. Maybe better than delicious. It’s the kind of chili you’re going to think about when you’re not eating it.
It’s a spicy, stick-to-your-ribs variation that is packed with fiber and protein so you don’t even have to feel guilty if you eat it with half a bag of tortilla chips (not that I’ve done that…it was um, a friend).
- 1 pound Sweet Potatoes, Peeled And Cubed Into ½ Inch Dice
- 2 Tablespoons Extra-virgin Olive Oil, Divided
- 1 whole Onion, Medium Dice
- 2 cloves Garlic, Rough Chopped
- 1 Tablespoon Ground Chili Pepper
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Chipotle Pepper Powder
- 1 cup Dark Beer
- 1 can 28 Oz Can Whole Tomatoes
- 2 whole Chipotle Peppers In Adobo Sauce, Chopped
- ½ cups Barbecue Sauce
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Red Hot Sauce (more If Desired)
- 1-½ cup Frozen Corn
- 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
- 2 cups Crushed Tortilla Chips, If Desired
- Salt And Pepper, to taste
- Preheat oven to 350 degrees F. Place sweet potatoes on a rimmed baking sheet or jelly roll pan and toss with one tablespoon of olive oil. Season with salt and pepper as desired and bake for approximately 8–10 minutes or until sweet potatoes are just tender.
- Heat a deep heavy pot over medium heat and add the remaining olive oil. Sauté the onions until lightly caramelized. Add the garlic, chili powder, chipotle powder and cumin and cook for an additional minute or until spices are fragrant. Stir them frequently so they don’t burn at the bottom of the pan.
- Deglaze the pan with the beer and scrape up any browned bits (these are called fond and they’re full of flavor) from the bottom of the pan. Add the tomatoes, chipotle peppers, barbecue sauce, Worcestershire sauce and hot sauce.
- Simmer the chili for about 15-20 minutes or until it begins to thicken slightly. Add the corn, beans, sweet potatoes, salt and pepper to taste.
- Serve in a bowl topped with crushed tortilla chips, if desired.