On Saturday we woke up to the first really frosty morning. The mist was hovering over the fields and the sun was just breaking through.
The scene was achingly beautiful …
As I stood there and watched, the sun danced over the clouds and the light was caught by the few golden leaves which were left on some of the trees. The yellow tinge of the straw on the fields glowed as it was covered by the warming blanket of sun rays.
A shivery day like this called for a rib sticking heartwarming dinner later in the day. The perfect recipe came to mind “Slow Cooked Sweet Potato Chili”. Thanks Angie for a delicious meal! I had to do some personal tweaking as always, but I guess that is how it always is for creative cooks!
700 g tomat passata
400 g diced tomatoes
1 tablespoon stock concentrate or 2 stock cubes
2 tablespoons chili powder (more or less depending on strength)
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 tablespoons sweet soy sauce (ketjap manis)
2 large sweet potatoes, peeled and chopped into 1” pieces
1 medium onion, coarsely chopped
2 cloves garlic, minced
400 g kidney beans
400 g black beans
450 grams ground beef sirloin (optional)
Put everything in your crock pot, stir well and cook for about 10 hours until the sweet potatoes are cooked.
Serves 4 very hungry ones og 6 normal appetites.