When the weather is cold all I want is a big bowl of steaming soup or chili. This is my signature chili that I added sweet potato to that adds a lovely, sweet and creamy texture. This is not a ‘dump and run’ slow cooker dish. I am all about browning the meat and softening the onions before they get added to the slow cooker. I know, it’s not very quick and easy prep, but this is the only way to get a deep and flavorful chili with crunchy onions. If you skip this step, it is just not the same. Lets talk about spice level because some people like a hot chili, personally, I like a little heat but still able to enjoy it. 1 jalapeño gave this enough heat for me, about a 4 on a scale from 1 to 10. If you want a little more heat, use a serrano pepper and if you want closer to 10, use a habanero pepper (at your own risk).
Make extra and freeze for future meals
This chili freezes really well also and since this recipe makes enough 6 or more people you may have leftovers to freeze. When it comes to salting, this will depend on how salty your beef stock is. If your stock is salty only add half the salt and taste at the end to see if it needs more
