Double-Beef Chili WITH Black Beans AND Sweet Potatoes
- 30m Prep Time
- 3h Cook Time
- 3h Ready In
A hearty chili made with ground beef and brisket, black beans, and sweet potatoes. It's a meat-lover's dream with gentle heat and natural sweetness.
Ingredients
- 4 tbsp neutral cooking oil
- 2 lbs ground beef
- 2 lbs beef brisket thick fat trimmed, cut into 1-inch pieces
- 2 medium yellow onions chopped
- 2 tbsp ancho chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 cup water
- 1 can crushed tomatoes
- 1 can tomato sauce
- 3 can low-sodium black beans
- 1 can diced green chilies
- 1 lb sweet potatoes cut into ¾-inch pieces
- Shredded Monterey Jack or cheddar cheese
- sour cream
- sliced jalapeños
- chopped onions
Nutrition (per serving, estimated)
Estimated based off 13 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 252 mg
- Iron: 6.87 mg
- Magnesium: 164 mg
- Phosphorus: 477 mg
- Potassium: 1670 mg
- Zinc: 6.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tbsp neutral cooking oil
- 2 lbs ground beef
- 2 tbsp ancho chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 cup water
- 1 can crushed tomatoes
- 1 can tomato sauce
- 3 can low-sodium black beans
- 1 can diced green chilies
- Shredded Monterey Jack or cheddar cheese
- sour cream
- sliced jalapeños
- chopped onions
Prepare
- 2 lbs beef brisket, thick fat trimmed, cut into 1-inch pieces
- Chop 2 medium yellow onions
- 1 lb sweet potatoes, cut into ¾-inch pieces
Let's Cook
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Step 1.
In a large Dutch oven over medium-high heat, heat 2 tablespoons of the neutral cooking oil until shimmering. Add the ground beef, break it up with a spoon, and season with salt and pepper. Cook, stirring and breaking up the meat occasionally, until cooked through and beginning to brown, about 10 minutes. Using a slotted spoon, transfer the beef to a large bowl.
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Step 2.
Add the remaining 2 tablespoons oil to the pan. Season the brisket chunks on all sides with salt and pepper, add them to the pan, and cook until browned on all sides, turning only once the beef releases easily from the pan, 10 to 15 minutes total. Transfer the brisket to the bowl with the ground beef, leaving enough fat in the pan to coat the onions (about 2 tablespoons).
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Step 3.
Reduce the heat to medium. If the pan seems dry, drizzle in a little more oil. Add the chopped onions, season with salt and pepper, then cook and stir until soft, about 5 minutes.
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Step 4.
Add the ancho chili powder, ground cumin, ground coriander, garlic powder, and dried oregano to the onions. Cook, stirring constantly, for 2 minutes, or until the spices are fragrant and beginning to stick to the pan.
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Step 5.
Add the water, stirring and scraping the bottom of the pan as it bubbles away for a minute or two. Then add the crushed tomatoes and tomato sauce and stir to combine. Allow the mixture to come to a simmer.
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Step 6.
Stir in the black beans with their liquid, diced green chilies, sweet potato pieces, and all the reserved beef. Return to a simmer, then reduce the heat to the lowest setting, cover, and cook the chili for 3 hours, stirring every hour or so.
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Step 7.
Season to taste with additional salt and chili powder. Serve piping hot, garnished with shredded cheese, sour cream, sliced jalapeños, and chopped onions if desired.