Instructions

Follow the steps and taste along the way.

1. Prepare the vegetables

   Peel the sweet potato and cut it into roughly 2 cm cubes. Finely chop the onion and bell pepper, and mince the garlic. Drain the beans and corn; rinse the beans under cold water.

   

2. Brown the beef

   Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook for 7 to 9 minutes, breaking it up with a spoon, until browned and it reaches at least 71 °C in the center. Stir in the onion and bell pepper and cook for 4 minutes. Add the garlic and tomato paste, stir, and cook for 1 more minute.

   

3. Add the spices and fill the slow cooker

   Stir the sweet paprika, cumin, oregano, chili flakes, cocoa powder, and salt into the skillet; stir for 30 seconds. Transfer the mixture to a slow cooker with a capacity of about 4.5 to 5.5 liters. Add the sweet potato, beans, tomatoes, and stock, and stir. Do not fill the slow cooker above the manufacturer's fill line.

   

4. Slow-cook and add the corn

   Cover and cook on LOW for 5 hours and 30 minutes. Avoid lifting the lid unnecessarily during cooking. Stir in the drained corn, cover again, and cook for another 30 minutes, for 6 hours total, until the sweet potato is tender but still holds its shape.

   

5. Finish with lime

   Turn off the slow cooker and stir in the juice of one lime. Taste and check the balance: the chili should be savory and spicy, with the lime clearly brightening the flavor. Serve hot.