I’ll start with the life update: we moved! (Which you probably already know if you follow me on instagram.)
This actually isn’t as exciting as it may sound, because we moved to a townhouse only 20 minutes away from our old apartment. So we are still in Raleigh, just a different part of it. It’s closer to both of our jobs and also has a little more space than our apartment did. Speaking of jobs- Josh passed his PT boards exam (!!!) and started his new job on Monday! Praise report!
The day we moved was bitter cold (anything under 50 degrees classifies as “bitter cold” for me) and I wanted to make something warm and comforting for the friends and family who were helping us move. I decided on crockpot chili with tortilla chips and store-bought cookies (no one does it like the Harris Teeter bakery section, am I right?). I’ve adapted this chili recipe from a cookbook that I actually don’t remember the name of, but I feel comfortable posting it as my own since I have made about a million changes to the ingredients and amounts! I also gave the recipe a brand-new fancy name: beef and sweet potato chili. 😉
I make this chili all the time and usually like to freeze some for later. It’s pretty customizeable and you can add whatever you have on hand (like extra veggies or beans, switch up the meat, etc). Hope you love it as much as we do!
Crockpot Beef & Sweet Potato Chili
-2 lb beef
-1 onion, finely chopped
-3 sweet potatoes, cubed
-28 oz crushed tomatoes
-1 can black beans, drained and rinsed
-1 tablespoon chili powder
-2 tablespoons cocoa powder
-1 tablespoon cinnamon
-1.5 tablespoons smoked paprika (favorite ingredient alert!)
-2 teaspoons cumin
-2 teaspoons salt
Place all ingredients (except the black beans) in your crockpot, breaking up the meat as much as possible, and cook on low for 6-8 hours. Add the beans towards the end of the cook time (I do this so they don’t get too mushy but honestly you could probably just add them at the beginning). Eat with rice, tortilla chips, etc!
A Continual Feast 