1 lb ground beef
1/2 large yellow onion, diced
1 large green pepper, diced
2 cloves garlic, minced
3 medium tomatoes, diced
15.5 oz can red kidney beans
2 medium sweet potatoes, pealed and diced
1 1/2 c beef stock
1 Tbsp fresh oregano, chopped
1 tsp ground cumin
1 Tbsp chili powder
1/4 tsp cayenne pepper
salt & pepper to taste

1 lb ground beef 1/2 large yellow onion, diced 1 large green pepper, diced 2 cloves garlic, minced 3 medium tomatoes, diced 15 5 oz can red kidney beans 2 medium sweet potatoes, pealed and diced 1 1/2 c beef stock 1 Tbsp fresh oregano, chopped 1 tsp ground cumin 1 Tbsp chili powder 1/4 tsp cayenne pepper

In a large pot (3 qt or larger), brown the ground beef over medium heat.
Add the onions, pepper, and garlic.
Saute until the onions and pepper are tender.
Add the remaining ingredients and bring the chili to simmer.
Reduce the temperature and cover.
Simmer until the sweet potatoes are tender.
Serve hot with shredded cheddar cheese and saltine crackers, if desired.

Note:
This recipe can easily be adapted to the slow cooker. Brown the meat, onions, pepper and garlic as above in a saute pan, then add to the slow cooker. Add all of the ingredients except for the sweet potatoes. Cook on low for 6-8 hours, adding the sweet potatoes during the last 30 minutes of the cooking time.