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Sloppy Joe and sweet potato chili is the best of two comfort foods fused into one slow cooker pot. Ground beef simmered with mustard, tomato sauce, honey, and sage tastes exactly like a Sloppy Joe filling, while sweet potato cubes soak up the tangy-sweet sauce. The pickle juice stirred in is the secret sour note that makes the whole pot taste right.
Pro Tips
- Brown the ground beef properly before it goes in the slow cooker. The fond left in the skillet is flavor you cannot build any other way.
- Whisk the tapioca flour into the stock before adding it. Tossing the powder straight into the pot leaves little starchy lumps floating in the chili.
- Do not skip the pickle or sauerkraut juice. It sounds strange and tastes essential — that sour tang keeps the sweet potato from making the chili cloying.
- Cube the sweet potatoes evenly into half-inch pieces so they hold their shape through the long cook instead of half-melting into the sauce.
Frequently Asked Questions
What can I use instead of pickle juice?
Sauerkraut juice is the other option the recipe gives, and a small splash of apple cider vinegar works in a pinch. You want that sour edge against the honey and sweet potato.
Is this chili freezer-friendly?
Yes, it freezes for up to three months and reheats beautifully. The sweet potatoes soften slightly but the Sloppy Joe flavor stays bold.
What should I serve it with?
Chopped pickles or sauerkraut on top are the classic finish. A side of squash noodles turns it into a full, hearty bowl.
Recipe Card
Ingredients
Method
- Chopped pickles or sauerkraut, for serving
- 1 Heat the avocado oil in a large skillet over medium-high heat.
- Add the ground beef and cook, breaking the meat into small pieces, until it is browned and cooked through.
- Transfer the meat to a 4-quart (3. 8 liter) slow cooker.
- 2 Add tomato sauce, mustard, onion, chili powder, honey, and sage to the slow cooker.
- Stir well.
- Stir in the sweet potatoes.
- 3 Whisk the tapioca flour into the stock and add it, along with the pickle juice, to the slow cooker.
- 4 Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 5 Taste, and add salt if needed.
- Serve with chopped pickles or sauerkraut.
