Smoky Orange Chili with sweet potato, beans, beef

While experimenting with the recently purchased smoked paprika and dried chipotle chili peppers, and  trying to empty the cupboards and freezer of ingredients that needed to be used, I came up with this unique chili.  Adding orange zest and corn balanced the smokiness of the paprika and chipotle that I am not quite used to yet.

Saute: 1 pound ground beef in large pot. Remove cooked beef and and sauté:

Large red onion, diced

2 red or green peppers, diced

3 garlic cloves, diced

Add spices:

1 T chili powder

2 tsp cumin

2 tsp smoked paprika

1/2 dried chipotle pepper, seeds removed, diced

Add: 

Large sweet potato, diced.  

Red kidney beans, a very large can and a small can (about 40 oz and 15 oz), rinsed and drained.

Tomatoes, 1 qt of home-canned tomatoes and 1 large can (28 oz) of diced tomatoes.

Add the cooked ground beef back into the pot.

The Correctors: Orange Zest and Corn

After simmering for a while, I decided it had too much of a smoky flavor for my taste.  There was 1 small orange wasting away in the bin. I added the zest and juice from the little orange to the chili and simmered it for about 30 minutes more.  

Add 2 cups frozen corn and simmer until heated through, about 15 minutes more. Let it sit for a little while. 

The orange zest and the sweetness of the corn mellowed out the smokiness. I liked it even better the next day.