Andouille Chipotle Chili with Sweet Potatoes & Corn

In a large skillet over medium heat, brown the sirloin with the onion. When the beef is just about done, add the garlic, red bell pepper, yellow bell pepper, chili powder, cumin, cinnamon, salt and pepper. Continue cooking for about 3 minutes until peppers begin to soften and spices are fragrant. Drain any grease from the beef and transfer the beef mixture into a large Dutch oven or stockpot.

In the same skillet you cooked the beef, over medium heat, add the sliced Andouille sausage and cook for about 5 minutes to brown. When browned, add the sausage to the beef mixture in the Dutch oven or stockpot. Pour the beer in the skillet to deglaze the pan. Make sure to scrape all the dark drippings from the sausage on the bottom of the skillet. This will add a lot of flavor to your chili. After deglazing the skillet, pour the beer and loosened drippings into the Dutch oven or stockpot.

Add the crushed tomatoes, fire roasted diced tomatoes, diced tomatoes, BBQ sauce, Worcestershire Sauce, Frank’s hot sauce, chipotle chili, adobo sauce, diced sweet potatoes, beans and corn to the meat mixture in the Dutch oven. Bring the chili to a simmer and continue cooking for about 45 minutes for flavors to blend and the sweet potatoes are tender. Season to taste with more salt and pepper if needed.

Garnish with green onions, cheddar cheese and sour cream.

Enjoy!