Andouille Chipotle Chili with Sweet Potatoes and Corn
 
 
Author:
Ingredients
  • 1 pound ground sirloin
  • 1 large onion, chopped
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 tablespoons Chili Powder
  • 2 teaspoons cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 (14 ounce) package Andouille style sausage, cut in half and then in ½” slices.
  • 1 (12 ounce) bottle Dark Beer
  • 1 (28-ounce) can crushed tomatoes
  • 2 (14.5-ounce) can Fire Roasted Diced Tomatoes, undrained
  • 1 (14.5-ounce)can Diced Tomatoes, undrained
  • ¾ cup BBQ Sauce
  • 2 tablespoons Worcestershire Sauce
  • 1 ½ tablespoons Frank’s Hot Sauce
  • 1 Chipotle Chili in Adobo Sauce, finely minced
  • 1 tablespoon Adobo Sauce from can of Chiles
  • 1 pound sweet potatoes, peeled and diced into ½” pieces
  • 1 can black beans, rinsed and drained
  • 1 can Chili Beans in Sauce, undrained
  • 2 cups frozen corn
  • Salt and Pepper to taste
  • Garnish:
  • Green Onions
  • Cheddar Cheese
  • Sour Cream
Instructions
  1. In a large skillet over medium heat, brown the sirloin with the onion. Drain any grease from the skillet. When the beef is just about done add the garlic, red bell pepper, yellow bell pepper, chili powder, cumin, cinnamon, salt and pepper. Continue cooking for about 3 minutes until peppers begin to soften and spices are fragrant. Drain any remaining grease from the beef and transfer the beef mixture into a large Dutch Oven or Stockpot.
  2. In the skillet you cooked the beef, over medium heat, add the sliced Andouille sausage and cook for about 5 minutes to brown. When browned, add the sausage to the beef mixture in the Dutch Oven. Pour the bottle of beer in the skillet to deglaze the pan. Make sure to scrape all the dark drippings from the bottom of the skillet. This will add a lot of flavor to your Chili.
  3. After deglazing the skillet pour the beer and loosened drippings into the Dutch Oven or stockpot.
  4. Add the crushed tomatoes, fire roasted diced tomatoes, diced tomatoes, BBQ sauce, Worcestershire Sauce, Frank’s hot sauce, Chipotle Chili, adobo sauce, diced sweet potatoes, beans and corn to the Dutch Oven. Bring the Chili to a simmer and continue cooking for about 45 minutes for flavors to blend and the sweet potatoes are tender. Season to taste with more salt and pepper if needed.
  5. Garnish with Green Onions, Cheddar Cheese and Sour Cream.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/andouille-chipotle-chili-with-sweet-potatoes-corn-2/