Four Corners Chili on Sweet Potato Fries
By: Rich DuPree
5 slices Bacon
2 Cups Diced Onion
1 Each Diced Jalapeno seeds removed
1/2 Cup Diced Green Chilies
1 TBS Fresh Diced Garlic
1 LB Ground Beef
1 LB Chorizo Sausage
3/4 LB Sliced Smoked sausage from local BBQ – I picked up some smoked Elgin.
14.5 oz Canned – No Salt Diced Tomatoes
16 oz Canned – No Salt Tomato Sauce
8 oz Water
2 TBS Cumin
2 TBS Chili Powder
1 TBS Coconut Palm Sugar
1/2 Cup Chopped Cilantro (Optional Topping)
1 1/2 tsp Balsamic Vinegar
To Taste Salt
1 tsp Ground Black Pepper
2 Sweet Potatoes
2 TBS Olive Oil
Fry bacon crisp and remove from grease (crumble it while you are waiting for the chili)
Add diced onion to bacon grease and cook 5 minutes
add diced jalapeno and cook 2 more minutes
Add garlic and cook 1 min
Add Ground Beef and Chorizo Sausage. I use a wooden spoon and break up the meats while cooking.
When done remove grease from the pan.
Add diced tomatoes, tomato sauce, water, Cumin, Chili Powder, Pepper, Coconut Palm Sugar, and salt to taste.
Combine and simmer.
When the fries go in the oven add the Smoked Sausage.
Baked Sweet potato fries
Toss Sweet Potatoes with olive oil.
Arrange in a single layer on a baking sheet.
Bake at 375 till done ~30 minutes – turn after 15 minutes
Notes: To Assemble.
Fires on the bottom
Put a little balsamic vinegar on the fries 1/4 teaspoon per serving
Top fries with chili
Top chili with onion, bacon, and cilantro.