With our local ski mountain closing for the season I decided to recreate a favorite mid day meal they serve in the lodge. Sweet Potato Chili. In New Hampshire there seems to be the scent of smokey wood fires and sap boiling down to sweet maple sweetness in the air and so this chili called for syrup!
I chose to make this chili with ground pork, because bacon and sausage are delicious with maple syrup. And this got me thinking about a southern breakfast of ham and red eye gravy. Strong black coffee adds depth and balance to the smokiness of the chipotle and complex sweetness of maple syrup. This chili is as easy to cook over a campfire as it is on the stovetop. If you prefer a vegetarian version, leave out the pork or replace with tofu (increase your seasoning). Make a double batch for leftover meals, it is fantastic for lunch or quick weeknight dinners.
With our local ski mountain closing for the season I decided to recreate a favorite mid day meal they serve in the lodge. Sweet Potato Chili. In New Hampshire there seems to be the scent of smokey wood fires and sap boiling down to sweet maple sweetness in the air and so this chili called for syrup!
I chose to make this chili with ground pork, because bacon and sausage are delicious with maple syrup. And this got me thinking about a southern breakfast of ham and red eye gravy. Strong black coffee adds depth and balance to the smokiness of the chipotle and complex sweetness of maple syrup. This chili is as easy to cook over a campfire as it is on the stovetop. If you prefer a vegetarian version, leave out the pork or replace with tofu (increase your seasoning). Make a double batch for leftover meals, it is fantastic for lunch or quick weeknight dinners.
1 tablespoon chipotle paste (or small tin of chipotle in adobe)
1 small can tomato paste
1 can black beans
4 medium sweet potatoes peeled and diced
1 pound lean ground pork
Garnish for serving- any of these or all of these
Shredded cheddar cheese
Chopped scallions or onion
Cilantro
Sour cream
Jalapeño
Avocado
Hot sauce
Corn bread
Corn chips
Directions
Heat oil in a stock pot or Dutch oven. Add ground pork, break up with a wooden spoon and cook until browned. Drain grease off.
Next add the onion, green pepper, and garlic and cook stirring a couple times over medium heat.
After a few minutes add all the seasonings, chipotle paste or chilies, and tomato paste. Stir and cook for about 2 minutes and then add the sweet potatoes and stir to coat.
Increase the heat to medium high, stirring for about 2 minutes and then add in the coffee and maple syrup.
Scrape the bottom of the pot as you stir to release all the flavorful cooked bits and infuse them into the coffee maple broth. Allow to come to a boil then reduce heat to a simmer, add beans and cover. Cook (simmer not boil) for about thirty minutes giving it a check and a stir a few times. If needed, add liquid (water, coffee, or broth). I prefer a chili that is not soupy, but make this as you like it.
The chili is ready to eat when the potatoes are fork tender and begin to break apart. Remove from heat, season with salt, and serve with an assortment of toppings.
Go ahead and drizzle some extra maple syrup right on top!
