Texas Chili
Sweet Potato Fries with Avocado Sauce
Ingredients
- 2¾ lb beef round chunks (see Note)
- 2 onions, chopped
- 2 red bell peppers, chopped
- 2 poblano peppers, seeded and chopped
- 2 jalapeño peppers, seeded and chopped
- 1¾ cups organic beef broth
- 1 (10-oz) can fire-roasted diced tomatoes and green chiles, drained
- 2 Tbsp ground cumin
- 2 Tbsp chili powder
Instructions
- Season beef with salt and pepper; place in a 5- to 7-quart slow cooker. Stir in onions and remaining ingredients. Cover and cook on LOW 8 to 10 hours or until beef is tender.
Side Dish Ingredients
- 4 large sweet potatoes, peeled and cut into ½-inch-thick wedges
- 2 Tbsp avocado oil
- 1½ tsp salt, divided
- 1 avocado, halved
- 1 clove garlic, halved
- 1½ Tbsp fresh lime juice
- 1 tsp honey
- ⅓ cup water
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut potatoes into ½-inch-thick wedges.
- Combine potato wedges, oil, and 1 tsp salt on a rimmed baking sheet; toss. Bake 30 to 35 minutes or until tender, stirring once.
- Meanwhile, process avocado, garlic, lime juice, honey, and water in a blender until smooth; sprinkle with ½ tsp salt and pepper. Serve as a dipping sauce for fries.
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