Prep Time 15 mins
COOK Time 1 hour
– 2 tbsp olive oil – 1 large yellow onion, diced to ½" – 2 stalks celery, diced to ½" – 1 red bell pepper, diced to ½" – 1 green bell pepper, diced to ½" – 1 lb ground beef – 1 jalapeno, seeded and minced – 4 cloves garlic, minced – 2 tbsp tomato paste – 2-4 tbsp chili powder – 1 tbsp cumin – 1 tsp oregano – 1 tsp paprika – 1 tsp kosher salt – ½ tsp red pepper flakes, optional – 1 14.5-oz can crushed tomatoes – 2 c beef broth – 1 large sweet potato, diced to ½" – 1 bay leaf
In a dutch oven, saute onion, celery, and bell peppers in olive oil until soft.
Add the ground beef and cook until no longer pink; gently break into small pieces with a wood spoon while it cooks.
Stir in jalapeno, garlic, tomato paste, and seasonings; cook, stirring frequently, for 2-3 minutes to allow the spices to bloom and to work off the canned flavor from the tomato paste.
Add the crushed tomatoes, beef broth, and diced sweet potato. Give everything a good stir, then top with a bay leaf.
Simmer uncovered for at least 45 minutes (longer if covered!), stirring occasionally to prevent scalding.
Taste for seasoning and adjust with salt and pepper to taste. Ladle into bowls and top with your favorite garnishes.