Main Course · Serves 2
with Monterey Jack and Hot Sauce Crema
To take our chili to the next level, we spiked it with zesty long green pepper, umami’d it up with stock concentrate, and sprinkled in our signature Southwest spice blend. As if that weren’t crazy enough, we piled it all atop split baked sweet potatoes and whipped up a hot sauce crema for dolloping over.
Wash and dry all produce. Halve, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Mince garlic.
Poke sweet potatoes on all sides with a fork. Place on a large microwave-safe plate. Microwave until tender, carefully flipping with tongs halfway through, 6-10 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from microwave and let cool slightly.
Meanwhile, heat a large drizzle of olive oil in a medium pot over mediumhigh heat. Add green pepper, scallion whites, and garlic. Cook, stirring, until slightly softened, 4-5 minutes. Add beef, Southwest Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes.
Add tomato paste to pot and cook until fragrant, about 1 minute. Add stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 5-8 minutes.
Halve sweet potatoes lengthwise; fluff insides with a fork. Spread with 1 TBSP butter (2 TBSP for 4 servings) and season with salt.
In a small bowl, combine sour cream, hot sauce (use as much as you like), and a pinch of salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Divide finished sweet potatoes between plates. Top with chili. Sprinkle with cheese and scallion greens. Drizzle with hot sauce crema.
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