Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

The other day I was surprised when one of my friends said she had recently been anxious.

It’s not that I have the exclusive rights to anxiety.  Trust me, I don’t want them.  It’s that she always seemed rather unflappable.

It made me realize that we all have anxiety about some things.  They might all be different but one of the universal truths of human existence is that we are all scared of something.  It might make our hearts race or keep us up at night or ruin our appetites.  Like the things that cause our anxiety our reaction to it is equally as unique to us.

Brisket Sweet Potato Chili

It provided me comfort, not because I want everyone to be anxious, even if misery does love company sometimes, but because it was reassuring that I am not alone.  In this way I am not special.  She could understand part, even a small part, of how I feel a lot of the time.

While it may seem like we are all so different, there are a few things here and there that connect us.  Fear.  Joy.  Laughter.  We all have our ups and downs, even if some of us hide the downs better than others.  No one is immune.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

When I need comfort, I turn to this Brisket Sweet Potato Chili.  It is healthy, gluten free, and Whole30 approved, and supremely comforting with a warm spice that hits you just enough in the back of the throat.

The Whole30 made me fall madly in love with sweet potatoes and they add a creamy richness here with some vegetable help from kale, fennel, onion, peppers, and carrots.

Take comfort in the fact that we are not alone and this chili is here to save the day.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6 servings

Ingredients

¼ cup olive oil
3 pounds brisket, trimmed of fat and cut into 1 to 2 inch cubes
2 2 inch pieces brisket fat
2 large onions, diced, divided
2 jalapeno pepper, seeded and minced
2 small or 1 large poblano pepper, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
32 ounces Whole30 approved stock (I used Imagine Organic low sodium)
16 ounces water
1 bulb fennel, sliced
2 large sweet potatoes, diced
1 bunch carrots, peeled and sliced
1 bunch kale, stems removed

Instructions

  1. Preheat a large stock pot over medium high heat. Once hot, add the oil. Add the brisket, fat, jalapeno and poblano peppers, and 1 onion. Cook for 3 minutes. Add the cumin, coriander, turmeric, pepper, and pepper flakes. Flip meat and cook for about 3 minutes more until browned.
  2. Add stock and water, bring to a boil, and reduce to a simmer. Place a lid on the pot and cook for about 2 hours, stirring occasionally, adding more water if needed.
  3. Add the remaining onion, fennel, potatoes, and carrots and cook for an additional hour with the lid on, stirring occasionally.
  4. Remove the lid and taste for seasoning. Add more spice, pepper, or some salt as suits your taste. Add the kale. Cook for an additional 20 minutes with the lid off to allow the liquid to reduce. Serve immediately. Chili may also be stored in the refrigerator in an airtight container for 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until piping hot.

Notes

Cooking time is not all active - just occasional stirring.

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Carrot Cake Oatmeal Cookies #SundaySupper

Carrot Cake Oatmeal Cookies

I’m redesigning my room.  Or maybe just designing it for the first time.

It’s something I’ve thought about and been meaning to do and now I’ve finally taken the plunge.  Well, we have; it’s pretty much a team effort.

Dad is painting the room.  It’s purple-y pink and glorious.  It’s really impossible to love two paint colors more than I love these.

Carrot Cake Oatmeal Cookies

Now it’s time to order the furniture and wait for it to be delivered.  After searching in stores and online, I’ve finally settled on some goodies from Restoration Hardware.  And I only visited the store three times and the website oh about fifty.

It feels sooooo good to be doing something, making progress, creating change.  But it is a lot of work.  Like a lot.

Carrot Cake Oatmeal Cookies

Moving things around, measuring, mapping out, cleaning, generally hustling and organizing and trying to find things when they are all over the place and none of those places are their normal positions.

Really, I shouldn’t complain though, because I think painting is a lot harder than Dad remembered.  It’s slow and tiring.  And yet, he’s determined to paint more rooms, which is kind of super jump up and down exciting, even though I still want to move far, far away from here.  Oh yeah, #CaliforniaDreaming.

But I mean, what’s not to love about pink and purple paint and new furniture and soft bed linens and happiness and sunshine and butterflies?

Carrot Cake Oatmeal Cookies

Okay, maybe I got carried away there.  We’re talking about paint and furniture not agents and book deals.  But still, with some sunshine and warmer temperatures, happy dance may be my new permanent position.

Oh, and lots of Carrot Cake Oatmeal Cookies.  You don’t even have to feel that bad about eating these cookies.  They’re loaded with carrots, raisins, dried cherries, coconut, oatmeal, and coconut oil.  They are soft and moist with a subtle spice and taste even better than they smell.

Really, though, that needs to be the finishing touch for my room.  Carrot Cake Oatmeal Cookie Candles.  Someone needs to get on that ASAP!

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 15 cookies

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon ground cinnamon
1/3 cup coconut oil, melted and cooled slightly
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 heaping cup shredded carrots
1 cup old fashioned oats
½ cup raisins
½ cup dried tart cherries
½ cup sweetened coconut flakes or chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream coconut oil with sugars until combined. I did this by hand, and it’s super easy – no need to pull out the mixer! Beat in the egg and vanilla.
  3. Add the flour, baking powder, salt, and cinnamon and stir to combine. Add the carrots, oats, raisins, cherries, and coconut and stir until well distributed.
  4. Take about golf ball sized portions of dough and place them on the baking sheet, spreading them out as much as possible. Bake for about 19 minutes, until mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Two Peas and Their Pod

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Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!

BREAKFAST

CAKES, PIES, AND SWEETS

COOKIES AND BARS

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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