with, of course, COOPER BEEF!

Who doesn’t love a bowl of chili on cold rainy day?

No.

Who doesn’t love a bowl of chili any day?

Juicy beef. Earthy sweet potato. Silky black beans. This chili will not disappoint. And just like lasagna, it’s even better the next day.

You can easily convert this recipe to a vegetarian chili. Simply eliminate the ground beef and substitute vegetable broth for beef broth. I of course, love beef and think it adds a plethora of flavor.

Serves 6 to 8.

½ lb lean ground beef
1 tsp oregano + 1 tsp paprika + 1 tbs cumin + ½ tsp red chili flakes + ½ tsp cayenne
1 large yellow onion, peeled and cubed
5 garlic cloves, flattened peeled and chopped
1 can diced tomatoes
1 tsp salt
½ of one large sweet potato, peeled and cut (bite size)
2 cans black beans, rinsed
1 quart beef broth
4 tbs tomato paste
2 tbs pickled juice (any pickled vegetable)
½ bunch of cilantro

Recommended garnishes; green onions, cilantro, crème fraiche, shredded cheese

Brown the ground beef in a large pot over medium heat. About half-way through browning the beef, add spices then onions. Once onions are soft and translucent, add tomatoes and scrape brown bits from pot. Sprinkle with salt.

Add remaining ingredients, except cilantro. Bring to a boil. Add cilantro and simmer until sweet potatoes are soft. I prefer to simmer for at least an hour for ingredients to incorporate.

Garnish with. Something you fancy.