Sweet Potato Chipotle Chili

Directions

• Peel and dice 1 pound sweet potato to 3/4-inch pieces (about 3 cups). Dice 1 medium white onion (about 1 1/2 cups); reserve 1/3 cup for serving. Mince 4 garlic cloves. Finely chop 1 chipotle pepper in adobo sauce. Drain and rinse 1 (15-ounce) can kidney beans.
• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef in an even layer and let cook undisturbed until browned on the bottom, about 4 minutes. Stir with a wooden spoon or spatula, breaking the meat up into smaller pieces. Season with 1 teaspoon of the kosher salt. Cook until cooked through, 2 to 3 minutes more. Transfer the beef to a plate with a slotted spoon.
• Reduce the heat to medium. Add the onion and season with a pinch of kosher salt. Cook, stirring occasionally, until soft and translucent, 4 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add the sweet potato, chipotle pepper, 1 tablespoon packed dark brown sugar, 1 tablespoon chili powder, 2 teaspoons to 1 tablespoon sauce from the can of chipotle peppers in adobo sauce (depending on spicy heat level desired), 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons dried oregano, and the remaining 1 teaspoon kosher salt. Stir well to coat the potato in the spices.
• Add 1 (28-ounce) can crushed tomatoes. Pour 1 (12-ounce) light lager beer into the can, then pour into the pot. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. Bring just up to a boil. Add the beans and ground beef and any accumulated juices on the plate. Stir to combine and bring to a simmer.
• Cover and simmer, reducing the heat as needed, until the sweet potatoes are tender, about 30 minutes. Meanwhile, prepare any toppings as needed.
• Taste the chili and season with more adobo sauce or chopped chipotle peppers as needed. Serve topped with cheddar cheese, sour cream, cilantro, white onion, and corn chips as desired.