Okay, so I've had this recipe several times. A couple things to note--roasting the sweet potatoes is genius and really helps keep the texture. The recipe calls for ancho chile powder. You HAVE to use ancho chile (or some other really mild pepper). Generic chili powder is too hot. I made this mistake the first time around when serving this at a dinner party and no one finished their bowls.
This last time I "Africanized" and it was out of this world. It was amazing. Seriously, I have made a lot of chilis in my day, but the way I modified it would have won an award. Chili is one of those things in which you can make a good recipe, but not great. This was great. I added ginger to the garlic mixture. I reduced the ancho chili to half, added some smoked paprika and a generous pinch of cardamom. I used hickory smoked salt on the sweet potatoes and at the end when seasoning. I reduced the oregano to a pinch (probably could have omitted it from the African version). I used chicken stock instead of water and added a generous dollop of peanut butter. I also used fresh heirloom tomatoes. I have nothing against canned, but I had them on hand and needed to use them. The flavor that the tomatoes added was amazing. It made a huge difference. I used black pepper instead of cayenne, and of course seasoned at the end to taste.
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Okay, so I've had this recipe several times. A couple things to note--roasting the sweet...