Ingredients:
· 1 pound 90% lean ground sirloin
· 4 cups (¾ inch) cubed, unpeeled sweet potato (about 1 ¼ pound)
· 2 ½ cups unsalted beef stock
· 2 cups chopped yellow onion
· 1 cup chopped red bell pepper
· ¼ cup unsalted tomato paste
· 2 tablespoons chili powder
· 1 ½ teaspoon kosher salt
· 1 ½ teaspoon ground cumin
· 1 ½ teaspoon ground red pepper
· 8 garlic cloves – minced
· 2 cans (14.5 ounces each) unsalted diced tomatoes (undrained)
· 1 can (15 ounces) unsalted black beans, rinsed and drained
· 1 cup chopped fresh cilantro (divided)
· 4 ounces sharp cheddar cheese (shredded) (1 cup)
Preparation:
· Step 1:
Heat a large nonstick skillet over medium-high heat. Add beef to pan. Cook, stirring often, just until crumbled and mostly browned (about 3 minutes). Beef will not be fully cooked. Remove from heat.
· Step 2:
Combine sweet potatoes and next 11 ingredients (through black beans) in a 6-quart slow cooker. Stir in beef. Cover and cook on low for 7 hours.
· Step 3:
Stir in ½ cup cilantro. Ladle chili into bowls and top with cheese and remaining cilantro.