When it comes to serving a lot of people, this shredded beef chili recipe with sweet potatoes is a MIRACLE dish. You throw all the ingredients in a cast-iron pot and leave them to cook down into a tender, flavorful, and filling stew. The secret ingredient here is time. It’s a game changer—letting the beef take on a melting texture and leaving the ingredients to meld into a luscious sauce you won’t be able to stop eating. Serve it over rice or quinoa, or wrap it up with some guacamole and sour cream in a soft tortilla.–Izzy Hossack
LC What Folks Are Saying About This Recipe Note
“OMG!” “Yummy.” “Lots of flavor, not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this shredded beef chili recipe with some sweet heat. Sorta makes you want to try it, doesn’t it?
Special Equipment: Slow cooker (if following the slow cooker method)
Shredded Beef Chili With Sweet Potatoes Recipe
- Quick Glance
- 25 M
- 4 H
- Serves 8 to 10
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 teaspoon ground cayenne, to taste
- 1 3/4 pounds (800 grams) chuck roast or blade steak
- 2 onions, peeled and sliced about 1/4 inch thick
- 1 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and minced or grated
- Three 14- to 15-ounce cans chopped tomatoes
- 8 1/2 ounces (250 milliliters) water
- 2 cups (500 milliliters) beer, preferably an ale or stout
- 2 tablespoons cider vinegar
- 3 small sweet potatoes, peeled
- One 14- to 15-ounce can kidney beans, drained and rinsed
- 2 bell peppers, seeded and sliced into strips
- Sour cream
- Chopped cilantro
- Lime wedges
- Soft tortillas, tortilla chips, rice, or quinoa
- 1. Preheat the oven to 300°F (160°C).
- 2. Mix together the sugar, salt, cloves, cinnamon, paprika, cumin, oregano, thyme, and cayenne in a small bowl. Rub all over the beef, reserving at least 1 tablespoon spice mixture to add to the chili later.
- 3. In a large ovenproof pan with a lid, like a Dutch oven, sauté the onions in the oil over medium heat until translucent. Add the garlic and cook for 1 minute, then stir in the tomatoes, water, beer, and vinegar. Add the beef to the pan, cover with the lid, place in the oven, and cook for 2 hours.
- 4. Cut the peeled sweet potatoes into roughly 1-inch (2 1/2-centimeter) chunks. Uncover the pan and add the sweet potatoes, beans, peppers, and remaining spice mixture. Cover with the lid again and return to the oven until the beef is falling apart tender. Check for doneness after 1 to 1 1/2 hours and, if it doesn’t shred easily with a fork, simply cover and keep braising, low and slow, until it does. If you’re using a particularly tough cut, it could take as long as 3 1/2 hours. But there’s no rush.
- 5. Transfer the chunk of beef to a cutting board and shred the meat using a couple forks. If a less soupy consistency is desired, purée about 1 cup of the vegetables and liquid in a blender or with an immersion blender and then stir it back into the chili. Stir the shredded beef into the chili and serve with sour cream, cilantro, lime wedges and rice, quinoa, or tortilla chips.
SLOW COOKER VARIATION
- To make this chili in the slow cooker, follow the instructions through step 3 and then transfer everything to the slow cooker, cover, and cook on low until tender, 6 to 10 hours. Proceed as directed with shredding the beef.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!