We all know Rachel Ray is the master of quick, easy dinners. Everything she does is so practical and simple, yet really delicious.
This new twist on a classic chili is no exception: sweet and sour? Who would have thought?
The flavor combinations really pop in this chili, and you can use any meat you like.
Rachel suggests browning the meat in a pan before cooking it in the cooker, but I like to skip that step and just throw everything into the VitaClay pot raw. It’s ready in 2 hours and it’s always super yummy!
I also like to save the vinegar and honey for the end, because I use raw versions of those, so it’s best not to cook them. Enjoy!
2 lbs ground beef, chicken or turkey
2 T chili powder
½ T ground cumin
1 t ground coriander
2 sweet potatoes, peeled and diced
2 medium-size onions, chopped
4 cloves garlic, finely chopped
1 bottle lager beer
6 c broth
½ c cider vinegar
1 Fresno chili – (spiciest when the seeds are included)