Chef Rachel brings you this soul-warming winter potato and beef chili that transforms classic comfort food into a holiday-worthy side dish. This hearty recipe layers tender ground beef with cubed russet potatoes and naturally sweet sweet potatoes in a richly spiced tomato broth perfect for feeding festive crowds.
Cozy Winter Potato and Beef Chili with Sweet Potatoes
Ingredients
Equipment
Method
- Heat olive oil in large Dutch oven over medium-high heat until shimmering.
- Add ground beef and cook for 6-8 minutes, breaking into small pieces with wooden spoon until browned. Drain excess fat if needed.
- Stir in diced onion, bell pepper, and garlic. Sauté for 4-5 minutes until vegetables soften and onions become translucent.
- Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 30 seconds, stirring constantly until fragrant.
- Pour in crushed tomatoes, tomato sauce, beef broth, and add black beans. Stir to combine thoroughly.
- Add cubed russet potatoes and sweet potatoes. Stir well and bring mixture to a boil.
- Reduce heat to medium-low, cover pot, and simmer for 35-40 minutes, stirring occasionally, until both types of potatoes are fork-tender.
- Check consistency and adjust by adding more broth if too thick, or simmer uncovered for 5-10 minutes if too thin.
- Taste and adjust seasonings as needed. Remove from heat and let rest 5 minutes.
- Serve hot with desired toppings such as cheese, sour cream, avocado, cilantro, or green onions.
Notes
The combination of both potato varieties creates incredible texture while delivering protein-packed nutrition your family craves during cold months. Sweet potatoes add subtle sweetness that beautifully balances smoky spices, making each spoonful feel like a warm hug on chilly winter evenings.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 372 |
| Protein | 26g |
| Carbohydrates | 44g |
| Fat | 11g |
| Fiber | 8g |
| Sodium | 720mg |
Tips and Variations for Cozy Winter Potato and Beef Chili with Sweet Potatoes
- Slow cooker method: Brown beef first, then transfer all ingredients to slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours
- Extra heat: Stir in chipotle adobo sauce, diced jalapeños, or cayenne pepper for spicy kick
- Vegetarian swap: Replace ground beef with extra black beans, chickpeas, or diced mushrooms for plant-based version
- Thickness control: Add more broth if too thick when reheating; simmer uncovered to thicken if needed
- Make-ahead friendly: Prepare up to 3 days ahead and refrigerate, or freeze for up to 3 months in airtight containers
- Topping ideas: Serve with shredded cheddar, sour cream, diced avocado, cilantro, or green onions
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Summary: Soul-warming winter chili combining ground beef, russet potatoes, and sweet potatoes in richly spiced tomato broth. Perfect protein-packed side dish for holiday gatherings and cold-weather comfort.
Equipment: Large Dutch oven or stockpot, Sharp knife, Cutting board, Wooden spoon, Measuring cups and spoons
Ingredients:
1½ pounds lean ground beef (90% lean)
2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
3 medium russet potatoes, peeled and cut into ½-inch cubes
2 large sweet potatoes, peeled and cut into ½-inch cubes
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, rinsed and drained
2½ cups beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro, green onions
Instructions:
Heat olive oil in large Dutch oven over medium-high heat until shimmering.
Add ground beef and cook for 6-8 minutes, breaking into small pieces with wooden spoon until browned. Drain excess fat if needed.
Stir in diced onion, bell pepper, and garlic. Sauté for 4-5 minutes until vegetables soften and onions become translucent.
Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 30 seconds, stirring constantly until fragrant.
Pour in crushed tomatoes, tomato sauce, beef broth, and add black beans. Stir to combine thoroughly.
Add cubed russet potatoes and sweet potatoes. Stir well and bring mixture to a boil.
Reduce heat to medium-low, cover pot, and simmer for 35-40 minutes, stirring occasionally, until both types of potatoes are fork-tender.
Check consistency and adjust by adding more broth if too thick, or simmer uncovered for 5-10 minutes if too thin.
Taste and adjust seasonings as needed. Remove from heat and let rest 5 minutes.
Serve hot with desired toppings such as cheese, sour cream, avocado, cilantro, or green onions.
Notes: Chili thickens as it cools. Add extra broth when reheating. Store in airtight container in refrigerator for up to 3 days or freeze for up to 3 months. For slow cooker: Brown beef first, then add all ingredients and cook on LOW 6-7 hours or HIGH 3-4 hours. Vegetarian option: Omit beef and add extra can of beans plus diced mushrooms.
Calories: 372
Protein: 26g