Sweet potato and shredded beef chilli

Sweet potato and shredded beef chilli

Top With Cinnamon
Izy Hossack

When it comes to serving a lot of people, chilli is a MIRACLE dish. You throw all the ingredients into a cast iron pot and leave them to cook down into a tender, flavourful and filling stew. The secret ingredient here is time. It’s a game changer – letting the beef take on a melting texture and leaving the ingredients to meld into a luscious sauce you won’t be able to stop eating. Serve it over rice or quinoa, or wrap it up with some chunky guac and sour cream in a soft tortilla.


Quantity Ingredient
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
or 1 teaspoon fresh thyme leaves
1 teaspoon ground cayenne
800g beef
2 onions, peeled and sliced
1 tablespoon olive oil
2 garlic cloves, peeled and minced or grated
3 x 400 g cans chopped tomatoes
500ml beer
2 tablespoons apple cider vinegar
3 sweet potatoes, peeled
400g canned kidney beans, drained and rinsed
2 peppers, de-seeded and sliced into strips

To serve:

Quantity Ingredient
sour cream
fresh coriander
lime wedges
rice, cooked
or quinoa, cooked
tortilla chips


  1. Preheat the oven to 160°C. Mix together the sugar, salt, cloves, cinnamon, paprika, cumin, oregano, thyme and cayenne in a bowl. Rub all over the beef and set aside.
  2. In a large ovenproof pan with a lid, sauté the onions in the oil over a medium heat until translucent. Add the garlic and cook for 1 minute, then stir in the tomatoes, 250 ml water, the beer and the vinegar. Add the beef to the pan, cover with the lid, place in the oven and leave to cook for 2 hours.
  3. Cut the peeled sweet potatoes into roughly 2.5 cm chunks. Uncover the pan and add the sweet potatoes, beans and peppers. Cover with the lid again and return to the oven for a further hour. When ready to serve, shred the meat in the pot using two forks, and stir it into the sauce. Serve with sour cream, chopped coriander, lime wedges and rice, quinoa or tortilla chips.
Top With Cinnamon
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