Sweet and Spicy Chili

There are not many comfort winter foods I enjoy more than chili. This recipe makes quite a large batch so you can either share with friends, or freeze and enjoy whenever you want. I like to enjoy mine with melted cheese, sour cream and a squeeze of fresh lime.

Ingredients: fresh

  • ground beef – 500g
  • pork sausage – 500g
  • sweet potato – 1 (small dice)
  • mushrooms – 10 x cremini (sliced)
  • white onion (medium dice)
  • garlic cloves – 4 (minced)
  • carrot – 1 (medium dice)
  • red pepper – 1 (medium dice)
  • cob of corn – (corn removed)
  • lime – 1 (zest and juice)
  • cilantro – 1 bunch (chopped stems, save leaves)
  • shredded cheese – 2cups
  • sour cream to top (optional)

Ingredients: canned

  • tomato paste – 156ml
  • crushed tomatoes – 796ml
  • diced tomatoes – 796ml
  • mixed bean blend – 540ml
  • chickpeas – 540ml
  • chipotle peppers – one from can
  • sambal oelek (or preferred hot sauce) – 2tbsp

Ingredients: dry

  • chili powder – 2.5tbsp
  • smoked paprika – 1tbsp
  • cumin – 2tbsp
  • cocoa powder – 3tbsp
  • sugar – 1/4cup


Brown beef and sausage in large pot over medium high heat. Add sweet potato and carrot, cooking for a few minutes to soften. Add onion, garlic, mushrooms, and corn and cook for 2 minutes until mushrooms are soft. Add all of the canned ingredients and stir to incorporate. Once warm and slightly simmering, add the red pepper, lime juice and zest, sambal finely chopped cilantro stems and sugar. Add the rest of the dry ingredients and cilantro leaves and simmer over medium low heat for 30 minutes or so, making sure to stir and taste along the way! I enjoy my bowl of chili with shredded aged cheddar and a dollop of sour cream, using corn chips as a spoon!

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