This is a one-pot ground beef chili built around 85% lean beef, two kinds of beans, and sweet potato — enough protein and bulk to feed six people without needing anything on the side. It takes about 80 minutes start to finish, most of that hands-off simmering. If you want a filling weeknight meal that holds up well for lunch the next day, this is a solid choice.
What makes this version work
Two things matter here. First, blooming the spices — cumin, smoked paprika, chili powder, and cinnamon — directly in the hot beef fat for 2–3 minutes after browning the meat. Dry spices need heat and fat to release their full flavor; adding them to liquid skips that step and you end up with a flat, dusty taste. Second, cutting the sweet potato into true half-inch cubes and adding them raw to the simmering chili. Smaller pieces dissolve into mush; larger ones stay chalky in the center. At half an inch, they hold their shape for the full hour of cooking while absorbing the spiced broth around them — which means every spoonful has both tender potato and seasoned beef rather than one or the other.
Ingredient notes
- 85% lean ground beef: The 15% fat content keeps the beef from drying out during the long simmer. Leaner blends (90%+) can work but the chili will taste thinner — add a tablespoon of olive oil if you go that route.
- Fire-roasted diced tomatoes: These have more depth than standard canned tomatoes because of the char. If you only have regular diced tomatoes, add a half-teaspoon of smoked paprika extra to compensate.
- Ground cinnamon: Half a teaspoon sounds odd in chili but it rounds out the heat without being detectable as cinnamon. Don’t skip it, but don’t increase it either.
- Ground turkey swap: You can replace the beef with ground turkey — cook it to 165°F (74°C) internal temperature. The chili will be lighter in color and slightly less rich, so lean into the smoked paprika to compensate.
- Beef stock: Low-sodium stock lets you control the salt. Regular stock can make the finished chili quite salty once it reduces — taste before adding the full teaspoon of sea salt.
Keeping and reheating
Cool the chili to room temperature within two hours of cooking, then refrigerate in a sealed container for up to four days. The flavor genuinely improves on day two once the spices have had time to settle into the broth. For freezing, portion it into individual containers and freeze for up to three months — sweet potato texture softens slightly after freezing but stays acceptable. Reheat on the stovetop over medium-low heat with a splash of water or stock to loosen it, stirring occasionally, until it reaches a full simmer throughout. Microwave reheating works fine for single portions; use a covered container and stir halfway through. Skip the garnish — not worth the extra dish when the chili is this complete on its own.
Common problems and fixes
- Chili tastes flat or thin: The beef likely wasn’t browned properly before the spices went in. Next time, let the meat sit undisturbed for 2–3 minutes before breaking it up so it gets actual color. To fix it now, stir in an extra tablespoon of tomato paste and simmer uncovered for 10 more minutes.
- Sweet potato turned to mush: The pieces were cut too small or the heat was too high. For the remainder of cooking, reduce to a low simmer. Next time, stick to half-inch cubes and keep the pot at a gentle bubble, not a rolling boil.
- Chili is too watery after an hour: Remove the lid and simmer on medium for an additional 10–15 minutes to reduce. Two cups of stock is the right amount, but if your pot runs hot it may need less — start with 1.5 cups next time.
- Beef is greasy on the surface: The fat wasn’t drained after browning. Tilt the pot and spoon off the excess before adding the spices. 85% lean beef usually produces manageable fat, but it varies by brand.
- Beans are falling apart: Canned beans are already fully cooked and only need 20–30 minutes in the chili to absorb flavor. Adding them at the start of a long simmer overcooks them. Add them in the final 20–25 minutes of cooking instead.
Beef Mince and Sweet Potato Chili
Equipment
Ingredients
Chili Base
2 tablespoons olive oil - extra virgin preferred
1 large yellow onion - finely chopped
4 cloves garlic - minced
1 pound ground beef (minced beef) - lean ; preferably 85% lean
1 teaspoon cumin - ground
1 teaspoon smoked paprika
1 teaspoon chili powder - adjust to preference
½ teaspoon ground cinnamon - adds subtle warmth
1 large sweet potato - peeled and cut into 1/2-inch cubes- 1 can fire-roasted diced tomatoes - 14.5 oz can
1 can black beans - drained and rinsed- 1 can kidney beans - drained and rinsed
2 cups beef stock (beef broth or beef bouillon) - low sodium
1 tablespoon tomato paste - adds richness
1 teaspoon sea salt - or to taste
½ teaspoon ground black pepper - freshly cracked
Instructions
- Heat the olive oil in a large Dutch oven over medium heat (about 350°F / 175°C) until shimmering. Add chopped onions and sauté for 5–6 minutes until translucent and lightly golden.
- Add the minced garlic and stir for 1 minute, just until fragrant—avoid browning the garlic.
- Add the ground beef and cook, stirring and breaking it up with the wooden spoon, until browned and no longer pink, about 6–8 minutes.
- Sprinkle in cumin, smoked paprika, chili powder, and cinnamon. Stir to coat the beef evenly in the spices and cook for 2–3 minutes to bloom their flavors.
- Stir in sweet potatoes, diced tomatoes, both beans, beef broth, and tomato paste. Season with salt and pepper. Bring to a simmer.
- Reduce heat to low (around 200°F / 93°C), cover with lid slightly ajar, and simmer for 45–50 minutes, stirring occasionally, until the sweet potatoes are tender and the chili is thickened.
- Taste and adjust seasoning if necessary. For more depth, let the chili sit, covered, off heat for 10 minutes before serving.
Notes
- Swap beef with ground turkey or plant-based crumbles for a lighter or vegetarian twist.
- Add a diced chipotle pepper in adobo for a deep smoky kick.
- Use roasted sweet potatoes if you want a caramelized layer of flavor.
Nutrition
Your questions, answered
Can I use dried beans instead of canned?
Yes, but cook them fully before adding them to the chili. Dried beans added raw to a tomato-based pot will not soften properly because the acid in the tomatoes prevents it — they need to be pre-cooked until tender, then added in the last 20–25 minutes of simmering.
How do I know the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C) — use an instant-read thermometer if you’re unsure. Visually, it should be completely brown with no pink remaining, and any juices running from it should be clear.
Is this chili spicy? Can I adjust the heat?
At the amounts listed, it’s mild-to-medium — most adults find it comfortable. To increase heat, add a finely chopped chipotle pepper in adobo sauce along with the spices; to reduce it, cut the chili powder to half a teaspoon and taste as you go.
What can I serve with this to make it a full meal?
The chili already contains protein from the beef, two types of beans, and carbohydrate from the sweet potato, so it stands alone as a complete meal in a bowl. If you want to stretch it further for a crowd, plain cooked rice or cornbread on the side adds bulk without competing with the flavors.
Can I make this in a slow cooker?
Yes, but still brown the beef and bloom the spices on the stovetop first — skipping that step in a slow cooker produces noticeably less flavor. Transfer everything to the slow cooker after that step and cook on low for 6–7 hours or high for 3–4 hours, adding the beans in the last hour.
