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  • Writer's pictureMaya Levin

Chilli with a twist

Updated: Mar 29, 2019

Ingredients: 2lbs of ground beef (or your meat of choice), 4 large tomatoes, cherry wine, cognac (or apple cider if you are avoiding liquor), cinnamon sticks, Hannah sweet potatoes (or any other kind you have available) and whatever veggies you have in your fridge, cilantro for garnish.

This sweet and spicy version of chilli is loaded with veggies . I fine diced 3 celery sticks, 2 bell peppers (red and yellow for a colorful result), one jalapeno pepper (but it's not a necessity, I usually don't have it on hand and just use chilli spice instead), garlic, leeks and a couple of carrots. You can also add zucchini, summer squash, mushrooms or even broccoli.

Saute everything in a large pot (I have 5 quart Le Creuset I used here) with 2 tablespoons of ghee and about a cup of cognac (or any other liquid - stock or just water). Before the veggies shrink they should take about half of the pot, and only a third when it's time to add the meat.

While you wait for the veggies, cut the tomatoes in half and grate on a large grater discarding the skin. Season with salt, pepper, garlic powder, chilli powder (unless you already added Jalapeno), white pepper and oregano.

Peel and cut the sweet potatoes to big chunks. If they are really small one crosswise cut might be enough.

When veggies are ready turn the heat up to med-high and add the meat. Break all big chunks and make sure it's mostly cooked.

Next add the grated tomatoes, a couple of cups cherry wine and 2 cinnamon sticks. If cooking with wine is not for you, add apple cider - this combo with cinnamon is absolutely amazing.

This is the perfect time to taste and adjust seasoning, If the sweetness of the cherry wine is not enough for your taste, you can add some maple syrup.

Mix on high heat and add the sweet potatoes.

If you are pressed on time you can cook on medium heat. However, if you have time and the equipment (cast iron pot) I highly recommend using the oven for an extra delicious result . I typically preheat to 400F (200C) and leave it in for about an hour. You know it's ready when the sweet potatoes are ready.

Garnish with chopped cilantro and enjoy!

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