Spicy Chili Stuffed Sweet Potatoes

Spicy Chili Stuffed Sweet Potatoes

Chili sweet potatoes are our go-to for a rainy fall weekend – we give you a few meat and meat-free options, but they’re all tasty.

I’m a film editor and several times over the span of my career, I’ve thought about moving from New York City where I was born, to Los Angeles. Many of my friends and colleagues have done it, and most of them love it there.

It’s so beautiful, they say. True, I’ve been and it’s very pretty. There’s a lot more work and for the price of a Brooklyn studio, you can buy a three bedroom house with an avocado tree in the back! All true and, yes, this makes me jealous. And the best part? It’s warm all the time and it never rains! Aaaaaand you’ve lost me. 

For me, one of the great joys of life is feeling the crisp, cool air of Fall. When the weather turns it feels like a shock, every time. Even better if that cool air comes with a blustery rain storm. The type of weather that practically forces you to cook something warm and comforting. To stay home and watch movies or play video games all day. (Nerd note: Matt and I are re-playing “The Last of Us” and, oh my god, it’s so good).

When I heard it was going to turn cold and rainy last weekend, I knew right away what I wanted to make; spicy chili with all sorts of yummy toppings stuffed inside a baked sweet potato.

Chili Spices
The chili is flavored with cumin, two types of chili powder, jalapeños, garlic and dark chocolate. Also maple syrup and beer, not shown.

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Braised Short Ribs with Beer and Hoisin

Braised Short Ribs with Beer and Hoisin
Served with boiled fingerling potatoes and Asian Cabbage and Fennel Salad.

One of the few benefits of living in an area where terms like “polar vortex” and “snow-mageddon” are bandied about is that you have the right, nay, the duty, to pull out the crockpot or dutch oven and put something yummy in it.

(Nerdy Game of Thrones warning ahead) Seriously, it’s so cold right now, all I want to do is curl up by my squid-themed fireplace, grab my adorable direwolf puppy, and eat something delicious.

Unfortunately I don’t have a fireplace, squid-themed or regular, and my direwolf hates the cold even more than I do. But I can definitely manage the delicious part.

Short ribs are great because they’re not terribly expensive, taste amazing and are incredibly easy. The only things you need to remember are to use the right cut for the recipe you’re making and leave yourself enough time to cook them low and slow.

In fact, I’m a huge fan of making them a day ahead. They actually taste better when they’re reheated, plus it’s so much easier to de-fat the sauce when it’s cold. Win-win. The only problem with making them in advance is that on the day you cook them, your house will smell like delicious short ribs that you will have to wait to devour. Lose-lose!

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