Sweet Potato & Beef Chili with Cornbread

 A little sweet, a little smokey, you don’t need to simmer this chili for long to get big flavor. Dig in with a hunk of cornbread and a dollop of creamy yogurt.

What You Get

Butter

Eggs

Milk

Cornbread mix

Sweet potato(es)

Chives

Grass-fed ground beef (see note below)

Chili base

Greek yogurt

What You’ll Need

Canola oil

Salt and freshly ground pepper

Chile flakes (optional)

Beef stock (optional)

Makes 3 servings

Active Time: 25 minutes 

Total time: 45 minutes 

Step 1

Preheat the oven to 375°F. Butter or grease a square baking dish (9 x 9 inches) or cast-iron skillet. Make the batter according to the package instructions, scrape it into the prepared pan, and bake until golden brown, about 25 minutes. Let cool slightly in the pan.

Step 2

Meanwhile, peel and chop the sweet potato into ½-inch pieces. Chop the chives.  

Step 3

In a large saucepan over medium-high heat, warm 1 tablespoon canola oil. Add the beef and season with salt and pepper. Cook until browned, stirring and breaking it up with a spoon, 6 to 7 minutes. Add the sweet potato, chili base, and a pinch of chile flakes, if using, and stir to combine. Add 1 cup beef stock or water, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sweet potatoes are tender, 20 minutes. Season to taste with salt and pepper and more chile flakes.

Step 4

Cut the cornbread into squares or wedges. Ladle the chili into bowls, dollop with the yogurt, and top with the chives. Serve warm, with the cornbread on the side.

Note: The ground beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.