Texas Style Sweet & Spicy Chili, Slow-cooked with Beer

In a large skillet over medium heat, heat one tablespoon of olive oil. Add onion and garlic and sauté 8 to 10 minutes, stirring occasionally.

In a 6-quart crock pot, add the ground meat (nope, I don’t brown it first), chicken stock, diced tomatoes, beer, serranos, guajillo chilies, sweet potato and beet. Note, if you leave the beer out, add another cup of chicken stock. Add the sautéed onion and garlic to the crock pot. Finally, add all of the spices and stir ingredients just until everything is combined.

Turn crock pot on low and cook for 7 hours or turn on high and cook for 3 to 4 hours. The chili is ready when the sweet potato and beets are soft.

This recipe can also be made in a large stock pot, sautéing the onion, potato and beet first for at least 10 minutes over medium heat before adding the meat to brown. Brown the meat and then add the rest of the ingredients. Turn the heat up slightly to bring to a full boil, then reduce heat and simmer for at least 45 minutes, allowing all flavors to cook together.

Serve with cheese, avocado, onion and plain Greek yogurt on top.