Beer-spiced chili makes a great dish for the Super Bowl. Linda Gassenheimer/TNS

Here’s an easy supper for Super Bowl weekend coming up, or for anytime you’re looking for a comforting winter deal. It’s chili made with sweet potato cubes and cooked in beer. I liked the different flavors and textures of the dish.

A small amount of tomato paste adds richness to the sauce. Any leftover paste from a can be frozen and used another time.

Open a bag of green salad and serve with the chili.

Helpful Hints

n Ground white meat chicken or turkey can be used instead of ground sirloin.

n Any type of beer can be used.

Shopping List

To buy:

3/4 pound ground lean sirloin

1 can no-salt-added diced tomatoes

1 small can tomato paste

1 bottle minced garlic

1 bottle ground cumin

1 bottle chili powder

1 sweet potato

1 can/bottle beer

1 package shredded reduced-fat Monterey Jack cheese.

Staples:

canola oil, onion, salt and black peppercorns

BEER-SPICED CHILI

2 cups sweet potato cubes

2 teaspoon canola oil

1 cup sliced onion

3 teaspoons minced garlic

3 teaspoons ground cumin

3 teaspoons chili powder

3/4 pound ground lean sirloin

2 cups no-salt-added diced tomatoes

2 tablespoons tomato paste

1 cup beer

Salt and freshly ground black pepper

2 tablespoons shredded reduced-fat Monterey Jack cheese

Peel sweet potato and cut into 1/4-to-1/2-inch cubes. Set aside. Heat oil in a large saucepan and add onion, garlic, ground cumin, chili power. Saute 1 minute. Add the meat and brown on all sides for another minute. Add tomatoes, tomato paste, sweet potato cubes and beer. Bring to a simmer, cover with a lid and cook 15 minutes. The potatoes should be soft. Cook a few more minutes, if needed. Add salt and pepper to taste. Divide between two large bowls and sprinkle with the cheese.

Yield 2 servings.

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Tribune Wire

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