Recipe Courtesy of Cook Real Food Everyday Magazine
This hearty beef and sweet potato chili recipe comes from one of my favorite food magazines: Cook Real Food Everyday. A simple chili made with onion, beef chuck roast, broth, tomato paste and the fragrant spices of chili powder, cumin and paprika, the flavors only get richer as the stew cooks low-and-slow on the stovetop. (The term paleo is used in the title simply to indicate that it follows the rules of a popular diet these days called ‘the paleo diet’: a diet that includes meats, fruit, veggies, nuts, seeds, greens but no processed foods, grains, beans, or refined sugars.) If you are not following the paleo diet, I recommend serving this chili over al dente pearled cous cous, brown rice, or even whole wheat egg noodles. I added a few extras to the chili that I had on hand: peeled pearl onions and some chopped scallions.
(To view this recipe, click on the blue title of the blog post above*)
‘Paleo Beef & Sweet Potato Chili’
Ingredients:
- Recipe Courtesy of Sept/Oct 2018 issue of Cook Real Food Everyday Magazine**
- (* I added in some peeled pearl onion and sliced scallions, and served the chili over some pearled cous cous)
- 3 Tablespoons vegetable oil, divided
- 4 cups chopped yellow onion
- 3 pounds beef chuck roast, cut into 1-inch pieces
- 2 1/2 teaspoons kosher salt, divided
- 5 1/2 cups beef broth
- 1/4 cup tomato paste
- 1 1/2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons smoked paprika
- 6 cups cubed peeled sweet potatoes
- Garnish: chopped fresh cilantro
Directions:
- In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Remove from pot. Add remaining 2 tablespoons oil to pot; heat over medium-high heat. Sprinkle beef with 1 1 /2 teaspoons salt. Add half of beef to pot; cook, stirring occasionally, until browned, about 4 minutes. Remove from pot. Repeat with remaining beef. Gradually stir in broth, scraping browned bits from bottom of pot. Return beef and onion to pot. Stir in tomato paste, chili powder, cumin, and paprika; bring to a boil. Partially cover; reduce heat to medium-low. Simmer until beef is almost tender, about 1 hour and 20 minutes.
- Add sweet potatoes and remaining 1 teaspoon salt. Cook, uncovered, until potatoes are tender, about 30 minutes more. Garnish with cilantro, if desired.
Tagged: beef, beef and sweet potato chili, beef broth, beef chuck roast, beef stew, broth, chili, chili powder, Cook Real Food Everyday, cumin, onions, paleo, paprika, stew, stock, sweet potatoes, tomato paste
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