Four Corners Chili on Sweet Potato Fries

By: Rich DuPree

Servings: 6

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

Instructions: Chili
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.
















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