Classic Ste. Famille Chili

Since September, all of us at the Ste. Famille household have experimented with various kinds of chili, because they are easy to cook and they freeze well making lots of leftovers. And all of us, including blog-shy Daniele, have made this chili a million times. It is so good, I honestly have no idea why no one has blogged about it yet.

One thing to note, NEVER substitute dried chilies with chili powder. Both Daniele and I have made this mistake with quite hilarious results. Let's just say as soon as you add it to the wok, it somehow gets into the air and everyone in the vicinity feels like they've been pepper sprayed. Not very appetizing.

Our trusty wok.

I think this chili is our favourite because it's made of Ste. Famille staples: sweet potatoes and cumin. Not sure why but we seem to use these things excessively.

Ingredients
2 tbsp. vegetable oil
2 onions, chopped
2 tbsp. Mexican chili powder
1 tsp. ground cumin
1 cup vegetable broth
2 sweet potatoes, peeled and cubed
1 large can of diced tomatoes
2 cans of beans (can be pinto, kidney, black, etc.), drained and rinsed
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. cayenne
1/2 cup cilantro

Directions
1. Heat the oil in a large saucepan or wok. Add the onions and cook over medium heat for about 5 min. or until soft. Add the chili powder and cumin and cook for another minute
2. Add the vegetable broth and sweet potatoes. Reduce heat and cook, covered for 10 min.
3. Add the tomatoes (and the juice from the can), the beans, salt, oregano, and cayenne. Bring to a boil, then reduce to medium heat and cook for 20 min., or until potatoes are completely tender.
4. Stir in cilantro and serve on rice, corn bread or alone!

So now we have shared our signature recipe, you should feel honoured, and then satisfied.